Ingredients
1 1/2 lb chuck steak, or boneless round ste, ak
3 tbsp flour
1 tsp salt
2 tbsp oil, or shortening
1/2 cup onion, finely chopped
1 medium clove garlic, minced
1/2 cup coca-cola
1/4 cup water
2 tbsp flour
1/2 cup water
1 tbsp worcestershire sauce
2 oz mushrooms, with liquid, (1-2 oz ca, n)
1 cup sour cream
2 tbsp parsley, minced
1 mashed potatoes, noodles, or rice,, cooked and hot
Directions
Cut beef into 1/2-inch strips, put in a plastic bag with 3
tablespoons of flour and the salt. Shake until the meat is evenly
coated. In a heavy skillet or Dutch oven, heat oil/shortening, add
the meat strips and brown slowly, stirring often. Add onion, garlic,
Coca-Cola, and 1/4 cup of water, mix well. Cover and simmer 30 to 45
minutes or until the meat is fork-tender. In a bowl, mix the 2
tablespoons of flour with the 1/2 cup of water until smooth. Stir
into the meat along with the Worcestershire sauce and the undrained
mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making
ahead for reheating later, do not add the sour cream now. Reheat,
then complete the recipe directions.) Stir in the sour cream and heat
gently just until the gravy simmers. Sprinkle with parsley and serve
over potatoes, noodles, or rice. Makes 6 servings or 3 cups.
Servings: 6 servings
Russian Beef Stroganoff - With Coke Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Russian
The History of Recipes
Food historians have traced the existance of recipes far back into the distant past, in fact as far into history as ancient Egypt, and maybe further still. Interesting though that maybe, sadly, these early cook books were just basic hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to academics is a series of clay 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 making anyone who drank it feel exhilarated. During Roman times around 25BC a roman called Apicius created a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into appetizers, main course and desserts, a very modern way of dining. This early Roman chef informs us how the ancient Romans made use of many different aromatic flavours, including some familiar names for example thyme, fennel and parsley. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including parsley, basil and rosemary. These new spices and herbs led to a torrent in books on cookery, the majority of which still exist in private cookery archives. During the succeeding few hundred years, the upper classes strove to offer the most exotic meals, and as a consequence, the best cooks and their collection of recipes were at a premium. Even so, it was during the nineteenth century that fine cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and writing down recipes of the day. By the arrival of the 1900s, cookery books are greatly in demand mostly due to more people being able to read, people having more spare time and having more disposable income. Like it or not, the introduction of television gave us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Russian Beef Stroganoff With Coke recipe.
