Ingredients
2 lb boneless round steak
3 tbsp flour
1 tsp salt
2 tbsp oil
1/2 cup finely chopped onion
1 minced garlic clove
1/2 cup coca-cola
1/4 cup water
2 tbsp flour
1/2 cup water
1 tbsp worcestershire sauce
2 oz canned mushrooms w/liquid
1 cup sour cream
2 tbsp minced parsley
1 cooked mashed potatoes or
1 cooked noodles or
1 cooked rice
Directions
Cut the beef into 1/2 inch strips; put in a plastic bag with 3 tb of
flour and the salt. Shake until the meat is evenly coated. In a
heavy skillet or Dutch oven, heat oil; add the meat strips and brown
slowly, stirring often. Add the onion, garlic, Coca-Cola and 1/4 cup
of water; mix well. Cover andsimmer for 30 to 45 minutes or until the
meat is fork tender. In a bowl, mix the 2 tb 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 mashed potatoes,
noodles or rice. From: "International Cooking with Coca-Cola", a give
away pamphlet from The Coca-Cola Company, 1981.
Servings: 4 servings
Russian Beef Stroganoff Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Meat; Russian
The History of Recipes
We are able to trace the history of written recipes far back into ancient history, certainly as far back into recorded history as early Egypt, and quite possibly further than that. However, these, early recipes were just basic hieroglyphic recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, are some tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient chefs made use of many different spices and herbs, including some familiar names for example basil, fennel and asafoetida. As we move on, there were a couple of recipe books which appeared in the fourteenth century - one book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the spicy food that is served today, but rather accounts of the types of food on the menues of the rich and powerful of that period. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from Arab countries, including coriander, parsley, and basil. The introduction of these new foods and spices created an explosion in cookery books, some of which are now in private cookery archives. During the next few centuries, the rich and powerful families of the West competed to serve the most exotic meals, and as a consequence, the best cooks and their recipes were greatly in demand. Nevertheless, it was during the 19th century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and writing down recipes common in their social group. By the advent of the 20th century, cookery books are highly popular mostly as a result of more people being able to read, people having increased free time and being a little richer. The revolution that is television gave us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Russian Beef Stroganoff recipe.
