Pot Roast Teriyaki

* Exported from MasterCook *

POT ROAST TERIYAKI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-From the Kitchen of
-Lawrence & Cindy Kellie
2 lb Beef round tip roast
1 tb Flour
1/2 ts Salt
1/8 ts Black pepper
1/4 ts Curry powder
1 tb Cooking fat
1/8 c Honey
1/8 c Soy sauce
1/8 c Water
1/8 c Dry sherry wine
1/8 ts Ground ginger
1 tb Cornstarch
Hot cooked rice

1. Combine flour, salt, pepper, and curry powder.
dredge meat in seasoned flour and brown in fat. Remove
meat from pan and pour off fat drippings. 2. Add
honey, soy sauce, water, wine, and ginger; mix well.
3. Return meat to pan. Cover and simmer for 3 to 3
1/2 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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