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
Historians have proved the existence of recipes way back into the far past, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, these, old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics is a collection of stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of scripts detailing recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something we still use today. This early Roman chef recounts how the ancient Romans made use of many different herbs, including many that are still in use today such as bay, rue and parsley. As our culinary historical trip moves to more modern times we have a couple of recipe books published in the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian curry that is familiar to us all today, but instead descriptions of the types of food eaten by the upper classes of that time. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas created an outbreak in books on cookery, most of which are kept safe in academic collections. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Calves Liver Stroganoff recipe.
