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
Experts have tracked the existence of recipes back into the distant past, at least as far back as the Egypt of the Pharoahs, and maybe further still. Having said that, in the main part, these early records were just simple pictorial recipes for food preparation.
In fact, the oldest recipe discovered so far, according to historians is a series of stone tablets in the Sumerian language which show 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 tried it feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main course and dessert, something that is very familiar to us today. He also tells us how the cooks of his times made use of many aromatic flavours, including many that are still in use today like basil, fennel and asafoetida. For the next few years, the powerful and rich houses competed with each other to serve up the most extravagent meals, and because of this the best cooks and their collection of recipes were greatly in demand. However, it was during the nineteenth century that haute cuisine and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. The introduction of the TV gave us cooking programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Mean & Lean Beef Stroganoff recipe.
