10
3. Remove rack from pot. To make gravy, combine ¼ cup flour with 2 tablespoons cold water. Stir into meat juices and heat until
thickened (about 15 minutes). Meanwhile, slice roast and place on platter. Pour thickened juices with onion over meat slices. Makes 12
to 15 servings.
HINTS: Sliced carrots and small, quartered potatoes may be placed around roast when roast is placed in pot. Add 1 4-ounce can
mushroom stems and pieces to meat juices when thickening. Use drained liquid from mushrooms in place of water when making gravy.
Beef with Cauliflower
1 pound thinly sliced beef round steak, cut in 1-inch squares
1 small head cauliflower, broken into flowerettes (4 cups)
1 cup sliced green onions with tops
1 garlic clove, finely cut
1 teaspoon sugar
1 10½-ounce can beef broth
¼ cup soy sauce
1 green pepper, cut in ¾-inch squares
3 tablespoons tapioca
1. In pot, place steak squares, cauliflower, onions, garlic, sugar, beef broth and soy sauce.
2. Cover and place pot on base. Simmer at Setting #3½(Low) for 3½ to 4 hours.
3. Increase heat to Setting #5(High). Add green pepper and tapioca. Cover and simmer 30 minutes. Keep warm for serving at Setting
#2(Keep Warm). Serve over rice. Makes 4 to 6 servings.
Saucy Beef
1½ pounds lean beef chuck, cut in 1-inch cubes
1 8-ounce can tomato sauce
1 10¾-ounce can condensed cheese soup
1 teaspoon garlic salt
⅛ teaspoon pepper
2 tablespoons tapioca
1. Place beef cubes evenly in bottom of pot. In a small bowl, combine tomato sauce, soup, garlic salt and pepper; blend well. Pour
over beef.
2. Cover and place pot on base. Simmer at Setting #3½(Low) for 4 hours.
3. Increase heat to Setting #5(High). Stir tapioca into liquid. Cover and heat for 30 minutes or until liquid thickens. Keep warm for
serving at Setting #2(Keep Warm). Serve over rice. Makes 6 servings.
Sauerbraten
1 cup red wine vinegar
½ cup cider vinegar
½ cup red (burgundy) wine
2 medium-sized onions, thinly sliced
1 tablespoon salt
1 tablespoon peppercorns
½ cup brown sugar
3 bay leaves
1 4-pound chuck, blade or rump beef roast
2 tablespoons butter or margarine
6 gingersnaps, crushed
1 cup dairy sour cream
1. In saucepan, combine wine vinegar, cider vinegar, red wine, onions, st, peppercorns, brown sugar and bay leaves. Heat on electric
or gas range top heating unit over medium heat, just until a boil is reached (about 3 minutes).
To Next Page
Loading...
Need help?
General
