Ingredients
1 2-3 lb. pot roast
1/2 cup water
3 med. carrots cut in 2 pcs.
1 carton sour cream (8 oz.)
2 tbsp cooking oil
3 med. potatoes, peel, quarter
3 med. onions, quartered
1 tbsp flour
Directions
Brown roast on all sides in hot oil in lge. roaster or Dutch oven.
Add water. Cover and simmer about 2 1/2 to 3 hrs. Add vegetables.
Cover and simmer 30 min. or until vegs. are tender. Remove roast and
vegs. to serving dish. Drain off all but 2 tbs. drippings, sift
flour into drippings. Make reux, stirring constantly. Add water to
drained off drippings to make 1 cup. Stir into flour and cook,
stirring constantly, until smooth and slightly thickened. Add sour
cream and cook, stirring constantly, on low heat until heated. Serve
gravy with roast. Courtesy Telephone Pioneers
: BillSpalding *P CRBR 38 A
Servings: 4 servings
Pot Roast With Sour Cream Gravy Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Gravies; Meat
The History of Recipes
Recipes as a concept can be found way back into ancient history, certainly as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these ancient recipes were just simple hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to historians are a few stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Progressing into Roman times 25BC a man called Apicius created a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into appetizers, entrees and dessert, a style of dining still practiced today. Additionally, he informs us how the Roman cooks used a wide range of spices and herbs, including some familiar names for example basil, mint and asafoetida. Continuing our culinary historical journey, we have a couple of recipe books which date from the 14th Century - one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian food that is popular today, but rather accounts of the types of meals prepared by the cooks of the rich and wealthy people of that time. Later on, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cooking, such as coriander, basil and rosemary. These new spices and herbs led to a surge in publications on food, many of which still exist in private cookery archives. Over the succeeding few centuries, the rich families of Europe competed to serve the most exotic banquets, and as a consequence, cooks and their recipes were greatly in demand. Even so, it was during the 1800s that fine cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and writing down the recipes of their peers. When we get to the twentieth century, recipe books were highly popular mostly due to more people being able to read, people having more free time and having more money. The TV revolution brought us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Pot Roast With Sour Cream Gravy recipe.
