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 quite possible to trace the history of recipes far back into history, in fact as far back into recorded history as ancient Egypt, and possibly even further. Interesting though that maybe, sadly, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to academics are a few ancient tablets in the Sumerian language describing the baking 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 drank it feel `blissful`. During Roman times 25BC a roman called Apicius wrote a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he describes how the roman meals were split into starters, main course and afters, something that is very familiar to us today. This early Roman chef describes how the Roman cooks used many different herbs, including many that are still in use today for example bay, rue and parsley. In the fifteenth century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, such as parsley and basil. These new spices and herbs was responsible for an increase in manuscripts on cooking, some of which still exist in private libraries. During the succeeding few centuries, the powerful and wealthy strove to serve the most exotic meals, and consequentially cooks and their recipe collections were much in demand. Even so, it was during the nineteenth century that cooking and recipe publications became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, verifying, and recording recipes of the day. When we get to the twentieth century, cooking publications are increasing in popularity mostly due to increased literacy, increased leisure time and a general increase in wealth. The TV revolution brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Mean & Lean Beef Stroganoff recipe.
