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
It is possible to follow the history of `recipes` way back into the far past, in fact as far back into history as early Egypt, and possibly even further than that. Having said that, these, old cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe found, according to food historians is a series of ancient tablets in ancient Sumerian which show 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 anyone who drank it feel blissful and exhilarated. As we move into The time of the romans around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals were divided into appetizers, main meal and dessert, a very modern way of dining. Aspicius informs us how the cooks of his times were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens like thyme, mint and dill. As we move on, there are a couple of books which appeared in the 1300s ; a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the curry that we all know today, but rather recipes for the types of food on the menues of the rich people of those days. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the Middle-East, including spices such as parsley and basil. These new spices and herbs created an eruption in publications on food, the majority of which still exist in private libraries. During the next few centuries, the wealthy families of Wesstern Europe strove to serve the most exotic meals, and as a result chefs and their recipe collections could command a high salary. Even so, it was during the 19th century that fine cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, recipe publications are starting to become popular mostly as a result of increased literacy, leisure time and having more money to spend. |
We hope you enjoy this A Different Sauerbraten recipe.
