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 follow the history of `recipes` far back into distant history, in fact as far into history as ancient Egypt, and possibly even further. Interesting though that maybe, these, ancient cookbooks were just simple pictorial recipes for meal preparation.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in ancient 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 those who drank it feel wonderful and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Aspicius also tells us how the Roman cooks made use of a good variety of aromatic flavors, including some familiar names such as thyme, mint and asafoetida. Later on, we find some interesting books which appeared in the 1300s - one book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the curry that appears on menues today, but rather accounts of the types of meals prepared by the chefs of the upper classes of the period. Later on in the 1400s, people returning from the crusades brought back a variety of foods and herbs from the East, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices prompted a surge in manuscripts on food, some of which still exist in private cookery archives. The introduction of the TV gave us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Pot Roast With Sour Cream Sauce German Style recipe.
