1 lb beef stew meat, cut into
1 1 cubes
1 medium onion,chopped
2 tsp cooking oil
1 can beer (1 1/2 cups)
3/4 cup water
1/4 cup tomato paste
1 tbsp paprika
1/4 tsp salt
1/4 tsp caraway seed
1/4 tsp pepper
3 potatoes (about 1 lb.)
1 can (8 oz) sauerkraut
2 tbsp snipped parsley
Directions
In a Dutch oven cook meat and onion in hot oil until meat is
brown.Add the beer,water,tomato paste,paprika,salt,caraway seed and
pepper.Cover;simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes
into 1" pieces.Add potatoes,UNDRAINED sauerkraut, and parsley to
skillet.Cook,covered,about 20 minutes or until vegetables are
tender.Cook,uncovered,10 minutes more or until mixture is thickened
and most of the liquid is evaporated. Serves 4.
Servings: 4 servings
Beef Goulash Recipe brought to you by Recipe Ideas
Categories: Beef; Dutch Oven; Hungarian; Main Dish; Meat
The History of Recipes
Academics have traced the existance of recipes far back into the distant past, certainly as far into history as the early Egyptians, and possibly even further than that. In practice though, these, early recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe in existence, according to experts is a series of clay tablets in the Sumerian language which describe the making 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 tried it feel exhilarated. During Roman times around 25BC a roman called Apicius created a few documents describing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, something we still use today. Additionally, he tells us how the chefs of Roman times used a wide range of herbs and spices, including a few that will be familiar to modern chefs like bay, rue and parsley. During the succeeding few hundred years, the upper classes competed with each other to lay on the best banquets, and as a consequence, cooks and their recipes became highly prized. However, it wasn`t until the nineteenth century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, trying out, and writing down popular recipes of the day. When we get to the twentieth century, cooking books were in great demand, due to higher levels of literacy, people having increased free time and being a little richer. |
We hope you enjoy this Beef Goulash recipe.
