Porter Beef Recipe


Ingredients

2 lb rib steak
1 1/2 lb onions
1/2 lb mushrooms
1 seasoned flour
10 fl guinness or other stout
10 fl stock or water
1 pinch of nutmeg
1 salt and pepper
1 fat for frying


Directions

Cut meat into fairly large chunks and roll in seasoned flour. Brown
in hot fat and remove from pot. Chop onions roughly and fry gently
for 2-3 minutes. Return meat to pot. Add all other ingredients.
Bring to the boil, reduce heat and simmer gently for 2 hours or until
meat is tender.


Servings: 4 servings

 

 

Porter Beef Recipe brought to you by Recipe Ideas


Categories: Meat


The History of Recipes

It is quite possible to trace the history of written cooking instructions far back into history, in fact as far as pharonic Egypt, and maybe even further. Interesting though that is, sadly, these early records were just very basic hieroglyphic or cunieform recipes for meal preparation.

The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are some tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`.

As we move into Roman times 25BC a man called Apicius created some documents which described recipes prepared by the Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, entrees and afters, a style of dining still practiced today. This early Roman chef recounts how the cooks of his times used many aromatic flavours, including some that we all recognise such as basil, mint and parsley.

Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cooking, including rosemary and coriander. The introduction of these new herbs and spices was responsible for an outbreak in manuscripts on food, many of which are kept safe in academic collections.

During the following few centuries, the rich families of the West tried to lay on the most exotic meals, and as a consequence, the best cooks and their recipe collections were highly sought after. Even so, it was during the 1800s that formal cookery and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and recording the recipes that were being prepared for the better households.

By the advent of the 1900s, cooking publications were increasing in popularity mostly as a result of more people being able to read, people having more leisure time and being a little richer.

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We hope you enjoy this Porter Beef recipe.

 


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