3 tbsp vegetable oil
1 lb round steak, cubed
3 onions, medium, chopped
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic salt
1 tsp paprika
1/4 tsp sugar
2 cup water, hot
1 tbsp unbleached flour
1/4 cup water, cold
1/2 cup cream, heavy
Directions
Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes
and brown well, approximately 10 minutes. Stir in onions; cook until
soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar.
Blend thoroughly. Pour in hot water; cover and simmer gently about 1
1/2 hours.
In a small jar or container, shake or blend flour with cold water.
Be sure to break up all lumps. Add to meat about 7 minutes before
the end of the cooking time. Stir constantly until sauce is thickened
and bubbling. Remove from heat; stir in cream. Serve with noodles,
accompanied by a tomato salad if desired.
Servings: 4 servings
Beef Boulash Recipe brought to you by Recipe Ideas
Categories: Beef; Dutch Oven; Meat
The History of Recipes
It is actually possible to track the history of recipes back into antiquity, in fact as far back as early Egypt, and possibly even further than that. Interesting though that is, generally, these ancient records were just simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are some stone tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. As we move into Roman times 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, he recounts how the roman meals were split into appetizers, entrees and desserts, a style of dining still practiced today. Aspicius also informs us how the early Romans made use of a wide range of herbs, including some that we all recognise for example thyme, fennel and asafoetida. Later, in the 15th century, the Crusaders brought back a variety of foods and herbs from middle-east cuisine, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas led to a surge in recipe books, many of which are now in private collections. During the following few centuries, the wealthy families of the West strove to offer the most exotic meals, and because of this cooks and their recipes increased in prestige. However, it was during the 1800s that cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and writing down recipes common in their social group. By the advent of the 1900s, cooking books were greatly in demand mostly as a result of higher levels of literacy, people having more free time and a general increase in wealth. The revolution that is television brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Beef Boulash recipe.
