Ingredients
2 lb lean ground beef
1 tsp salt
1/2 eas
1/4 cup onion -- finely chopped
1 can condensed tomato soup
5 medium potatoes
1 cup light cream
1 pepper
Directions
In large skillet or slow-cooking pot with browning unit, brown beef;
break up large chunks with fork. Pour off excess fat. In small bowl,
mix together salt, pepper, onion, and undiluted soup. Peel and slice
potatoes. In slow-cooking pot, arrange alternate layers of potatoes
and meat (with potatoes on bottom). Pour soup mixture over. Cover and
cook on low for 4 to 6 hours. Turn control to high. Pour cream over
all; cover and cook on high for 15 to 20 mintues.
Recipe By :
Servings: 6 servings
Clara's Beef & Potatoes Recipe brought to you by Recipe Ideas
Categories: Meat; Potato; Vegetable
The History of Recipes
It is quite feasible to prove the history of recipes way back into history, in fact as far as the Egypt of the Pharoahs, and potentially, even further back. Having said that, generally, these early cookbooks were just very simple pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to historians is a series of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. During Roman times 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were divided into appetizers, main meal and desserts, a very modern way of dining. Aspicius informs us how the Romans made use of many different herbs, including many that are still in use today such as thyme, rue and asafoetida. During the succeeding few centuries, the upper-class families of the West strove to lay on the most extravagent banquests, and because of this the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 19th century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the twentieth century, cookery publications were starting to become popular as a result of higher levels of literacy, people having increased leisure time and having more money. |
We hope you enjoy this Clara's Beef & Potatoes recipe.
