Ingredients
2 tbsp plus reduced calorie mayonnaise
1 1/4 lb calves liver, thinly sliced
1/2 cup chopped onions
1 cup chopped mushrooms
1/2 cup dry white wine
1 cup plain lowfat yogurt
1/2 tsp salt
1/4 tsp pepper
1 dash worcestershire sauce
1 tbsp imitation bacon bits
2 cup cooked noodles
Directions
Brown liver in margarine. Remove from skillet, and keep warm on a
platter in the oven. Cook mushrooms and onions until tender, adding
water if necessary to prevent drying. Add wine, bring to a boil,
reduce heat, add remaining ingredients and cook, stirring, until
heated through. To serve, divide noodles evenly onto 4 serving
plates. Divide liver and place over noodles. Top with sauce.
Servings: 4 servings
Calves Liver Stroganoff Recipe brought to you by Recipe Ideas
Categories: Meat; Russian
The History of Recipes
Food historians have found proof that recipes existed back into distant history, at least as far as the Egyptians, and potentially, even further back. In practice though, these, early recipes were just basic hieroglyphic recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to experts is a series of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Later on, in Roman times 25BC a man called Apicius compiled some documents describing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius also informs us how the ancient Romans made use of many herbs, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. Closer to modern times, we have a couple of interesting books from the fourteenth century : a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books have no connection with the indian curry that we all know today, but rather descriptions of the types of food served to the rich people of the period. Later on, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. These new spices and herbs caused an explosion in books on cookery, the majority of which still exist in private collections. Over the succeeding few centuries, the wealthy families of Wesstern Europe competed with each other to serve up the best banquets, and because of this chefs and their recipes increased in prestige. Even so, it wasn`t until the 19th century that cookery and cookery books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, recipe publications are in high demand, due to higher levels of literacy, increased leisure time and a general increase in wealth. |
We hope you enjoy this Calves Liver Stroganoff recipe.
