Ingredients Jump to Instructions ↓

  1. -From the Kitchen of -Lawrence & Cindy Kellie 5 lb Beef chunk eye roast

  2. -boneless 2 tb Cooking fat

  3. Salt Pepper 1/2 c Onion -- chopped

  4. 1/2 c Green pepper -- diced

  5. 1/4 c Soy sauce

  6. 1/4 c Dry sherry wine

  7. 1 t Ginger -- fresh grated; or 1/4 ts -- ground ginger

  8. 1/2 c Water

  9. 4 oz Sliced mushrooms -- drained

  10. -save liquid 2 tb Cornstarch

  11. Hot cooked rice

  12. 1. In a Dutch oven, or large pan with a tight-fitting

Instructions Jump to Ingredients ↑

  1. 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. 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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