4 lb rump roast, cut in cubes
1 seasoned flour
1 olive oil
1/2 cup water
1 can (8-oz) tomato sauce
4 to 6 garlic buds, minced
1/3 cup cider vinegar
1 whole cinnamon stick
8 whole cloves
8 allspice
1 cup ground walnuts
1 tbsp lemon juice
1 sliced sourdough french
1 bread, toasted
Directions
Dredge meat in seasoned flour. Shake off excess. Heat oil in large
frying pan. Brown meat well. Transfer to crockery pot. Pour water
into frying pan to loosen drippings. Add to crockery pot with tomato
sauce, garlic and vinegar. Plae cinnamon stick, cloves, and allspice
in a tea ball or cheesecloth. Add to pot.
Cover. Cook on LOW 8 to 10 hours, or until very tender. If
necessary, cook down pan juices. Add walnuts and lemon juice. Heat
to serving temperature.
Serve over buttered toast. Makes 12 servings. SOURCE: Extra Special
Crockery Pot Recipes
Servings: 12 servings
Beef In Walnut Sauce Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Nut; Sauce
The History of Recipes
Academics have found proof that recipes existed way back into distant history, certainly as far back into history as early Egypt, and maybe even further. Interesting though that is, in the main part, these early records were just simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to food historians is a collection of tablets in the Sumerian language 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 anyone who drank it feel exhilarated and blissful. Closer to modern times, there were a couple of recipe books which appeared in the 1300s : a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the indian food that we all know today, but instead descriptions of the types of food on the tables of the rich and wealthy people of the period. During the succeeding few centuries, the upper-class families of the West competed to serve the most exotic meals, and as a consequence, chefs and their collection of recipes were at a premium. However, it was during the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookery publications were highly popular mostly as a result of more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Beef In Walnut Sauce recipe.
