Ingredients
1 lb veal steak cut in 1/2 inch squares
2 tbsp butter/margarine
2 cup celery in 1/2 inch cubes
1 cup sliced onion
1 can tomato soup
1 tbsp worcestershire sauce
1 dash of tabasco sauce
1 dash of paprika
1 dash of pepper and salt
1 tsp celery salt
1 tbsp brown sugar or chinese sweet sauce
1 can (16-oz) bean sprouts or chow mein v, egetables
1 chow mein noodles
Directions
Brown veal in butter, put in celery and onions and when golden, add
soup, worcestershire sauce, tabasco, paprika, pepper, salt, celery
salt, and brown sugar. Place in casserole and bake in 350 degree oven
for 1 hour. Mix in bean sprouts and return to oven and heat through.
Serve over heated chow mein noodles.
Servings: 6 servings
Chow Mein Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
Historians have proved the existence of recipes far back into distant history, at least as far as the Egyptians, and maybe further still. Having said that, in the main part, these old recipes were just very basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe found, according to experts is a collection of clay 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 making drinkers feel blissful. Progressing into The time of the romans 25BC a roman called Apicius created some scripts describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main course and dessert, a very modern way of dining. He also informs us how the chefs of Roman times used many different spices, including some familiar names like basil, fennel and dill. As our culinary historical trip moves to more modern times we find two interesting books from the 14th Century - a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian food that we all know today, but instead accounts of the types of food on the menus of the rich people of that time. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the East, including coriander, parsley, and rosemary. The introduction of these new foods and spices created a torrent in recipe publications, the majority of which are kept safe in private cookery archives. By the arrival of the twentieth century, cookbooks are in high demand, due to increased literacy, people having more leisure time and disposable income. |
We hope you enjoy this Chow Mein recipe.
