Beef Pot Roast, Oriental Style Recipe
Servings: 1
Ingredients
- 5 lb Beef chunk eye roast boneless
- 2 Tbsp. Cooking fat Salt Pepper
- 1/2 c. Onion, minced
- 1/2 c. Green pepper, diced
- 1/4 c. Soy sauce
- 1/4 c. Dry sherry wine
- 1 tsp Ginger, fresh grated, or possibly
- 1/4 tsp ,grnd ginger
- 1/2 c. Water
- 4 ounce Sliced mushrooms, liquid removed, save liquid
- 2 Tbsp. Cornstarch Warm cooked rice
Directions
- In a Dutch oven, or possibly large pan with a tight-fitting cover, brown meat in fat.
- Season with salt and pepper and remove from pan. Pour off fat drippings. Add in onion, green pepper, soy sauce, wine, ginger, water, and mushrooms; mix well. Return meat to pan. Cover and simmer for 3 1/2 to 4 hrs, or possibly till done. (Or possibly cook in a 325 F oven for same amount of time.) Turn meat once to cook it proportionately throughout. When done, remove meat and keep hot. For 2 c. of gravy, pour liquid from pan into a 2-c. measuring c.. Let stand for 1 minute to allow fat to come to top. Throw away all but 4 Tbsp. (or possibly less)
- of fat. Add in sufficient water (or possibly other liquid) to measure 1 1/2 c. of liquid.
- Return to pan. In same c., measure 1/2 c. cool water and blend in flour.
- Add in mix slowly to liquid in pan. Bring to a boil, stirring constantly, and cook till thickened, about 3 min. Taste gravy and correct seasoning, if necessary, with salt and pepper. Slice meat; serve with sauce over warm rice.
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