Ingredients
1 1/2 lb chuck steak or round
1 steak, boneless
3 tbsp flour
1 tsp salt
2 tbsp oil or shortening
1/2 cup onion, finely chopped
1 cl garlic, minced
1/2 cup coca-cola
1/4 cup water
2 tbsp flour
1/2 cup water
1 tbsp worcestershire sauce
1 can mushrooms with liquid
1 cup sour cream
2 tbsp parsley, minced
1 mashed potatoes, noodles,
1 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.
Recipe: "International Cooking with Coca-Cola", a give-away
pamphlet from The Coca-Cola Company, 1981
Servings: 6 servings
Russian Beef Stroganoff Coca-Cola Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Russian
The History of Recipes
It is quite feasible to prove the history of recipes far back into the distant past, at least as far back into history as the Egyptians, and possibly even further. In practice though, in the main part, these early recipes were just very basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Progressing into The time of the romans around 25BC a man called Apicius compiled some documents which described recipes enjoyed by wealthy Romans. He describes how the meals were divided into appetizers, main course and afters, something we still use today. He also recounts how the cooks of his times were skilled in the use of a good variety of spices, including a few you will know for example bay, rue and parsley. Moving on, we have a couple of interesting cookery books from the 14th Century : a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that is familiar to us all today, but instead recipes for the types of meals on the menues of the wealthy. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the East, such as parsley, basil and rosemary. The introduction of these new tastes created an increase in manuscripts on cooking, most of which are kept safe in private collections. During the next few hundred years, the wealthy families of Europe tried to serve the best banquets, and as a result cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, testing, and publishing recipes of the day. By the advent of the 1900s, recipe books were increasing in popularity due to increased literacy, people having more spare time and being a little richer. |
We hope you enjoy this Russian Beef Stroganoff Coca Cola recipe.
