Ingredients
1 lb beef stew meat, cut into 1 cubes
1 medium onion, chopped
2 tsp oil
12 fl beer
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.)
8 oz sauerkraut, canned
2 tbsp parsley, snipped
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.
Servings: 4 servings
Beef Gulyas Recipe brought to you by Recipe Ideas
Categories: Beef; Dutch Oven; Meat; Stew
The History of Recipes
Written cooking instructions as a concept can be observed way back into ancient history, in truth as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, these, ancient records were just simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to academics is a collection of tablets in Sumerian which show 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 tried it feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled some documents which described recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main meal and afters, something we still use today. Aspicius also informs us how the cooks of his times made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example basil, rue and asafoetida. In the 15th century, knights returning from the crusades brought us many new foods and spices from the Middle-East, including spices like basil and coriander. The introduction of these new herbs and spices led to an eruption in manuscripts on cookery, most of which are now in private cookery archives. When we get to the 1900s, recipe books were starting to become popular as a result of increased literacy, people having increased spare time and having more disposable income. The arrival of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Beef Gulyas recipe.
