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
It is actually possible to trace the history of written cooking instructions way back into the distant past, in truth as far back as pharonic Egypt, and possibly even further than that. Interesting though that maybe, mostly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are some ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius created a number of documents detailing recipes enjoyed by his fellow Romans. In his publication, he describes how the meals were separated into starters, entrees and afters, a style of dining still practiced today. Additionally, he tells us how the cooks of his times made use of many spices and herbs, including a few you will know like basil, fennel and dill. As we move on, we find two recipe books from the fourteenth century ; a book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are nothing to do with the spicy food that is popular today, but instead recipes for the types of food on the menues of the rich people of that period. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including spices like parsley and basil. These new spices and herbs was responsible for a surge in manuscripts on cookery, many of which are now in private libraries. During the next few centuries, the families of Europe competed to serve up the best banquets, and because of this the best chefs and their recipe collections increased in prestige. Even so, it was during the 1800s that cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and writing down recipes that were common in the better off homes of the day. By the advent of the 20th century, cookbooks were highly popular due to higher levels of literacy, people having increased leisure time and a general increase in wealth. The revolution that is television gave us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Pot Roast With Sour Cream Gravy recipe.
