1 lb polish sausage, 1/2 pieces
3 tbsp oil
1 1/2 lb beef, cubed
2 onions, sliced
2 cup mushrooms, sliced
1 lb sauerkraut, canned
1 cup white wine
8 oz tomato sauce
2 tsp soy sauce
1 tsp caraway seeds
1/4 tsp vegetable seasoning
Directions
Saute sausage 15 minutes; remove to casserole. Add oil to sausage
drippings; brown beef in oil, 15 minutes; remove to casserole. Saute
onion; add to casserole. Saute mushrooms with sauerkraut and wine.
Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning.
Add this to casserole also, mixing well. Cover and bake at 375
degrees for 2 to 2 1/2 hours. Stir casserole every 30 minutes.
Servings: 8 servings
Polish Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
Written recipes as a concept can be traced way back into antiquity, at least as far into history as early Egypt, and possibly even further than that. In practice though, mostly, these early cookbooks were just primitive hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a collection of clay tablets in ancient Sumerian which describe the preparation 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`. Much later, in Roman times a roman called Apicius compiled a number of documents detailing recipes cooked by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Additionally, he informs us how the ancient chefs made use of many different spices, including a few you will know such as thyme, fennel and asafoetida. Continuing our culinary historical journey, there were some recipe books which were published in the 14th Century ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the spicy food that is popular today, but instead descriptions of the types of meals served to the rich and wealthy people of the time. Later on, in the 15th century, people returning from the crusades brought us many foods and herbs from Arab cuisine, such as rosemary and coriander. The introduction of these new tastes created a surge in cookery books, many of which are kept safe in academic collections. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed to offer the most extravagent meals, and because of this cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. When we get to the twentieth century, cookery books were in great demand, mostly as a result of higher levels of literacy, people having more free time and having more money to spend. |
We hope you enjoy this Polish Stew recipe.
