Ingredients
3/4 lb round steak
2 tbsp vegetable oil
1 large tomato, peeled and coarsely chopp
2 medium green peppers, thinly sliced
2 tbsp soy sauce
1/4 tsp sugar
1/4 tsp garlic salt
1/4 tsp pepper
1/8 tsp ground ginger
1 tbsp cornstarch
1/2 cup beef consomme
1 hot cooked rice
Directions
: Partially freeze steak; slice across grain into 2" x 1/4" strips.
: Cook steak in oil in a large skillet until brown. Stir in tomato,
green pepper, soy sauce, sugar, garlic salt, pepper, and ginger;
cover and simmer 15 minutes.
: Combine cornstarch and consomme'; stir into steak mixture. Cover
and simmer 30 minutes, stirring occasionally. Serve over rice. Yield:
2 servings.
November, 1981 "Southern Living".
Servings: 2 servings
Pepper Steak For Two Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Written cooking instructions as a concept can be tracked back into the distant past, at least as far into history as early Egypt, and maybe even further. Interesting though that is, generally, these early records were just simple hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts is a collection of stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans 25BC a man called Apicius assembled some documents detailing recipes cooked by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main course and afters, something that is very familiar to us today. Aspicius describes how the ancient cooks were skilled in the use of many different spices and herbs, including some familiar names such as thyme, mint and asafoetida. Moving our culinary historical trip onwards, there are two recipe books which were published in the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are not about the curry that appears on menues today, but rather descriptions of the types of meals on the tables of the upper classes of the period. Later on, in the 15th century, the Crusaders brought back many foods and herbs from the holy land, including spices such as parsley and basil. The introduction of these new culinary ideas prompted an increase in manuscripts on cooking, some of which still exist in academic collections. Over the succeeding few centuries, the powerful families of Europe competed to offer the most extravagent meals, and consequentially chefs and their recipe collections became highly prized. However, it wasn`t until the nineteenth century that cooking and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to assembling, testing, and writing down popular recipes of the day. When we get to the 20th century, recipe publications were in great demand, mostly as a result of better eduction, leisure time and disposable income. The TV revolution brought us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Pepper Steak For Two recipe.
