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 track the history of written recipes far back into history, in fact as far as the ancient Egyptians, and possibly even further. In practice though, in the main part, these old recipes were just primitive hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe in existence, according to academics is a collection of tablets in ancient Sumerian 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 making anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, we find two books which date from the 1300s ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these books have no connection with the curry that is familiar to us all today, but rather accounts of the types of meals on the tables of the upper classes of that time. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from Arab countries, including spices such as basil and coriander. The introduction of these new tastes caused an explosion in manuscripts on food, many of which still exist in private cookery archives. For the next few years, the powerful and rich houses strove to lay on the most exotic meals, and as a consequence, chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that formal cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, trying out, and recording recipes for their fellow cooks to enjoy. The introduction of the TV gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Beef Goulash recipe.
