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 possible to prove the history of written cooking instructions back into distant history, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. However, in the main part, these early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to academics is a collection of ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, there are some books published in the 1300s : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that appears on menues today, but rather recipes for the types of food on the menues of the nobility of those days. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and spices from Arab cuisine, including spices such as parsley, basil and rosemary. These new herbs and spices prompted an eruption in recipe publications, some of which still exist in private libraries. For the centuries that followed, the wealthy families of Wesstern Europe strove to serve up the most extravagent banquests, and because of this chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes of the day. By the advent of the twentieth century, recipe publications are greatly in demand as a result of higher levels of literacy, leisure time and having more disposable income. The introduction of the TV brought us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Russian Beef Stroganoff Coca Cola recipe.
