1 bacon, 4-6 slices
1 beef roast
1 flour
4 each carrots
4 each celery stalks
3 each onions
8 oz sour cream
3 each bay leaves
1 salt and pepper to taste
Directions
Cook bacon in a large dutch oven and add cleaned veggies (carrots and
celery cut into two to three pieces per stick and onions cut in half
and torn apart). Brown veggies thoroughly. Roll roast in flour,salt,
and pepper mixture. Add roast to pot and brown. (remove veggies)
Return veggies to pot and add water to cover. Add bay leaves and
simmer 3 to 5 hours. Remove roast and bay leaves. Mix remainder
(liquid and veggies) in blender with sour cream to desired taste.
Pour gravy over roast and serve with knodel and rotkohl. Panni brand
Knodel (potato dumplings) mix can be found in the specialty food
aisle and is easy to prepare. Enjoy! I'm sure you'll be a great
success!!! Subj: A Different Sauerbraten
Servings: 1 servings
A Different Sauerbraten Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; German; Meat
The History of Recipes
We are able to read the history of meal recipes far back into the far past, at least as far into history as pharonic Egypt, and potentially, even further back. In practice though, in the main part, these early recipes were just very basic hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the romans around 25BC a roman called Apicius created a number of documents detailing recipes cooked by the Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. This early Roman chef describes how the ancient Romans used many different spices, including a few that will be familiar to modern cooks for example thyme, fennel and dill. During the next few centuries, the families of Europe competed to offer the most extravagent meals, and consequentially the best chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, testing, and publishing the recipes of their peers. By the advent of the 20th century, cookbooks were in great demand, mostly as a result of better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this A Different Sauerbraten recipe.
