Beef Pot Roast, Oriental Style
Beef Pot Roast, Oriental Style, a beef recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Beef Pot Roast, Oriental Style
Ingredients
- -From the Kitchen of -Lawrence & Cindy Kellie 5 lb Beef chunk eye roast
- -boneless 2 tb Cooking fat
- Salt Pepper 1/2 c Onion — chopped
- 1/2 c Green pepper — diced
- 1/4 c Soy sauce
- 1/4 c Dry sherry wine
- 1 t Ginger — fresh grated; or
- 1/4 ts — ground ginger
- 1/2 c Water
- 4 oz Sliced mushrooms — drained
- -save liquid 2 tb Cornstarch
Method
- Hot cooked rice 1.
- In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat.
- Season with salt and pepper and remove from pan.
- Pour off fat drippings. 2.
- Add onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well. 3.
- Return meat to pan.
- Cover and simmer for 3 1/2 to 4 hours, or until done. (Or cook in a 325F oven for same amount of time.) 4.
- Turn meat once to cook it evenly throughout.
- When done, remove meat and keep warm. 5.
- For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup.
- Let stand for 1 minute to allow fat to come to top.
- Discard all but 4 Tablespoons (or less) of fat.
- Add enough water (or other liquid) to measure 1 1/2 cups of liquid.
- Return to pan. 6.
- In same cup, measure 1/2 cup cold water and blend in flour.
- Add mixture slowly to liquid in pan.
- Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes.
- Taste gravy and correct seasoning, if necessary, with salt and pepper. 7.
- Slice meat; serve with sauce over hot rice.
- From the book given to me by Cookie.Lady: The More-Beef-for-your-Money Cookbook Mary Dunham Peter H.
- Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))).
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