1 1/2 lb lean steak, cut 1/4 strips
2 tbsp all purpose flour
1/2 tsp salt
1/4 tsp freshly ground pepper
1 tbsp vegetable oil
1 3/4 cup beef broth
1 cup canned tomatoes with juice
1 medium onion, sliced
1 clove garlic, finely chopped
1 or 1/2 tsp garlic powder
1 large green pepper, cut in strips
1 1/2 tsp worcestershire sauce
Directions
Chunks of zucchini may be used instead of green pepper.
Coat strips of round steak with flour mixed with salt and pepper.
Heat oil in a large frypan. Brown meat on all sides, drain off any
fat.
Add broth, tomato juice (reserving the tomato pieces for later),
onion and garlic to the meat. Cover and simmer about 1 hour until
meat is tender. Add tomato pieces, green pepper strips and
Worcestershire sauce. Stir-cook 4 to 5 minutes longer.
Good served with rice. Tested by Alice Rodier March 94.
1/6 recipe = 215 calories, 3 protein, 1/2 fruit, 1/2 fat choice 6
grams carbohydrate, 23 grams protein, 11 grams fat.
Choice Cooking, Canadian Diabetes Assoc. 1986 Shared by Elizabeth
Rodier March 94.
Servings: 6 servings
Braised Steak & Green Pepper Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
It is possible to read the history of written recipes far back into ancient history, in truth as far into history as the Egyptians, and possibly even further than that. Having said that, these, ancient records were just simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are a few ancient tablets in the Sumerian language describing 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, in The time of the roman empire 25BC a roman called Apicius compiled some scripts which described recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, main meal and afters, a very modern way of dining. He also describes how the Roman chefs were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern chefs for example bay, fennel and asafoetida. During the following few hundred years, the rich and powerful families of the West tried to serve up the best banquets, and consequentially cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the 19th century that cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing the recipes of their peers. By the time we get to the 1900s, cookery books were starting to become popular due to better eduction, more free time and a general increase in wealth. |
We hope you enjoy this Braised Steak & Green Pepper recipe.
