Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Beef chunk eye roast - boneless

  2. 2 tablespoons 30ml Cooking fat Salt Pepper

  3. 1/2 cup 31g / 1.1oz Onion - chopped

  4. 1/2 cup 73g / 2.6oz Green pepper - diced

  5. 1/4 cup 59ml Soy sauce

  6. 1/4 cup 59ml Dry sherry wine

  7. 1 teaspoon 5ml Ginger; fresh grated - or 1/4 teaspoon 1 1/3ml -- ground ginger

  8. 1/2 cup 118ml Water

  9. 4 oz 113g Sliced mushrooms - drained Liquid

  10. 2 tablespoons 30ml Cornstarch Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.

  4. 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.

  5. 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.

  6. Slice meat; serve with sauce over hot rice.


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