4 lbs rump, pot roast beef or stew meat |
1/4 teaspoon pepper |
1 cup carrots |
3/4 cup flour |
1/2 teaspoon flakes parsley |
1 cup celery |
3 Tablespoons salad oil |
1/2 teaspoon leaves rosemary |
1 strip (3x1") peel lemon |
1 cup hot water |
1/4 teaspoon savory |
1 peeled onion |
7 oz. (about 1 cup) beer |
1/4 teaspoon marjoram |
8 whole cloves |
1 teaspoon salt |
1/4 teaspoon basil |
2 Tablespoon catsup |
Cut the beef into 1" cubes, coat with the flour. Brown in hot oil in dutch oven. Pour in the hot water, the beer, seasonings, carrots, celery, lemon peel strip. Stud the onion with the whole cloves and place in with the meat. Cover and cook gently for about 1 1/2 hours, stirring occasionally, until the meat is tender. Remove the onion with cloves and stir in the catsup.
You may add sliced mushrooms, artichoke bottoms, boiled and quartered or hard cooked egg yolks. Makes 6 servings. I usually serve with noodles.
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Roast (Chuck, blade, round or rump) |
Celery |
Pepper |
Potatoes |
Onions |
flour |
Carrots |
Salt |
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L
ightly
dust roast with a couple of tablespoons of flour mixed with salt and
pepper to taste. Chop onion and saute in large deep skillet, dutch
oven or pan in a couple of tablespoons of oil, shortening or bacon
fat on medium high heat. Add roast. When browned on both sides add
enough water to cover. Cook on low heat for about 1 hour. Add
vegetables and continue cooking till they are soft
Recipe book main page | Main Course - Meats | Next page, Meats
