Ingredients
1 tsp salt
1 medium onion, peeled, sliced
1 cup dry red wine
1/2 tsp salt
2 tbsp all purpose flour
4 lb top or bottom round of beef
1/4 tsp black pepper
1/2 cup sour cream
Directions
To Cook: Sprinkle 1 teas. salt in a large skillet, set over med. high
heat and brown the roast well on all sides. Remove roast to slow
cooker. Add the onion to the skillet and brown lightly, stirring
often. Pour in the wine: scrape up pan juices and turn into the slow
cooker with the salt and pepper. Cover, turn to Low and cook 10-12
hours. Before Serving: Skim 2 Tab.. fat from the liquid in the cooker
and heat in a medium skillet over low heat. Stir in the flour to make
a smooth paste. Then add the cooking liquid all at once; stir
continuously until the sauce is smooth and has thickened - about 5-7
min. Remove skillet from heat; stir in the sour cream. Serve sauce
over the pot roast.
Servings: 1 servings
Pot Roast With Sour Cream Sauce-German Style Recipe brought to you by Recipe Ideas
Categories: German; Meat; Sauce
The History of Recipes
We can trace the history of written recipes far back into ancient history, certainly as far back into recorded history as the early Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these old cook books were just simple pictorial recipes for preparing food.
In fact, the oldest recipe discovered so far, according to historians is a collection of stone tablets in Sumerian 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 making anyone who drank it feel exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes prepared by his fellow Romans. In his works, he describes how the meals were separated into appetizers, main course and afters, a very modern way of dining. Aspicius informs us how the Roman chefs used a good variety of aromatic flavors, including a few that are still present in modern kitchens like basil, fennel and parsley. For the next few years, the rich and powerful families of the West competed to serve the best banquets, and because of this the best chefs and their recipe collections were much in demand. However, it was during the nineteenth century that formal cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording recipes to help cooks of their time. By the advent of the twentieth century, cookery books are highly popular due to higher levels of literacy, people having increased free time and having more money. The introduction of the TV gave us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Pot Roast With Sour Cream Sauce German Style recipe.
