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
We can read the history of meal recipes far back into antiquity, in fact as far back into recorded history as the Egyptians, and possibly even further. However, in the main part, these early cook books were just very simple hieroglyphic instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by the Romans. He recounts how the roman meals were separated into hors d`oeuvre, main meal and afters, a very modern way of dining. Additionally, he recounts how the ancient chefs were skilled in the use of many aromatic flavors, including many that are still in use today for example basil, fennel and parsley. In the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cuisine, such as parsley, basil and rosemary. These new culinary innovations prompted an eruption in cookery books, the majority of which are kept safe in private cookery archives. By the arrival of the twentieth century, cooking books are starting to become popular as a result of higher levels of literacy, people having more free time and being a little richer. The introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Beef Goulash recipe.
