Ingredients
3/4 lb beef round steak, cut 1/2
1 thick and trimmed of fat
1 tbsp cooking oil
2 cup sliced fresh mushrooms
1/2 cup dry sherry
1/2 cup water
1/2 tsp instant beef bouillon
1 granules
1 8 ounce carton plain low
1 fat yogurt
1 tbsp all purpose flour
1 tsp sugar
1/2 tsp salt
1 dash pepper
2 cup hot cooked rice
1 snipped parsley (opt)
Directions
Partially freeze the steak.Thinly slice across the grain into
bite-size strips.In skillet,brown meat,half at a time, in hot oil for
2 to 4 minutes.Remove meat from skillet.Add sliced mushrooms to the
skillet;cook for 2 to 3 minutes or until tender.Remove mushrooms.Add
sherry,water and bouillon granules to the skillet;bring to
boiling.Cook,uncovered,over high heat 3 minutes or until liquid is
reduced to 1/3 cup. Combine yogurt,flour,sugar,salt and pepper;mix
well.Stir the low fat yogurt mixture into the liquid in the
skillet;stir in meat and mushrooms.Cook and stir over low heat until
the mixture is thickened and heated through;DO NOT BOIL.Serve over
hot cooked rice.Sprinkle the beef stroganoff mixture with snipped
parsley,if desired.Makes 4 servings.
Servings: 4 servings
Mean & Lean Beef Stroganoff Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Russian
The History of Recipes
It is possible to read the history of `recipes` way back into ancient history, certainly as far into history as early Egypt, and maybe further still. Having said that, sadly, these old cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to academics is a series of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. During Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, entrees and dessert, something that is very familiar to us today. Aspicius tells us how the ancient chefs used many herbs and spices, including a few that will be familiar to modern cooks like basil, mint and parsley. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new foods and tastes led to an outbreak in recipe publications, some of which still exist in academic collections. Over the following few hundred years, the rich and powerful families of the West competed to serve the most exotic banquets, and as a consequence, the best chefs and their recipes were much in demand. However, it was during the 1800s that haute cuisine and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookery books are highly popular mostly due to more people being able to read, people having increased leisure time and having more disposable income. |
We hope you enjoy this Mean & Lean Beef Stroganoff recipe.
