Ingredients
3 lb bottom or top round roast
2 tbsp peanut oil
1 large yellow onion, peeled & chopped
4 dried mushrooms (optional)
6 peppercorns
1 bay leaf
1/4 cup beef stock or bouillon
3 dill pickles, chopped
1 cup sour cream
Directions
Brown the roast well in the oil (be sure that pan is hot before you
put in the oil or the meat). lace the meat in a covered casserole,
and add all the remaining ingredients except the sour cream. Simmer
for about 2 hours, or until the meat is very tender. Add the sour
cream, and simmer for 1/2 hour more. Slice and serve with the rich
sauce on the top.
Servings: 6 servings
Pot Roast With Dill Pickles Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
We can follow the history of `recipes` back into ancient history, certainly as far into history as pharonic Egypt, and potentially, even further back. However, sadly, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe in existence, according to food historians are some clay tablets in the Sumerian language 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 having made anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a man called Apicius created a number of scripts describing recipes cooked by the Romans. In his works, he describes how the meals were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. Additionally, he recounts how the ancient chefs made use of many herbs and spices, including a few that are still present in modern kitchens like bay, fennel and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from Arab cooking, including spices like coriander, parsley, basil and rosemary. These new herbs and spices created an outbreak in books on cookery, the majority of which are kept safe in academic collections. For the centuries that followed, the rich families of the West competed with each other to lay on the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the time we get to the 20th century, cooking publications were in high demand, as a result of more people being able to read, people having increased spare time and having more money to spend. |
We hope you enjoy this Pot Roast With Dill Pickles recipe.
