Beef Pot Roast, Oriental Style

* Exported from MasterCook *

BEEF POT ROAST, ORIENTAL STYLE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-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
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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