Miget Pot Roast Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Beef shanks,
1/4 tsp: Dried thyme,
3 tbsp: All-purpose flour --,
1 large: Potato,
Divided,
Peeled and cut into eighths,
1 1/2 cup: Cold water, divided
2 each: Carrots,
1/2 cup: Beef broth,
Cut into 5-inch lengths,
1 tbsp: Dry onion soup mix,
6 each: Boiling onions,
1 each: Garlic clove, minced
Salt and pepper to taste,
1 tsp: Worcestershire sauce,
Directions:
Sprinkle meat with 1 tablespoon flour; place in a shallow 2-qt. baking
dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce
and thyme: pour over meat. Cover and bake at 325 deg. for 1-1/2
hours. Turn meat: add potato, carrots and onions. Cover; return to
the oven for 30-45 minutes or until meat and vegetables are tender.
Remove meat and vegetables and keep warm. To prepare gravy, skim fat
from pan juices. Measure 1 cup of the juices and place in a small
saucepan. Combine remaining flour and cold water; stir into juices.
Cook and stir until thickened and bubbly; cook and stir 1 minute
longer. Season with salt and pepper. Serve with meat and vegetables.
Yield: 2 servings
Recipe By : Taste of Home
Source from luhu.jp
dish. Mix 1 cup water, broth, soup mix, garlic, Worcestershire sauce
and thyme: pour over meat. Cover and bake at 325 deg. for 1-1/2
hours. Turn meat: add potato, carrots and onions. Cover; return to
the oven for 30-45 minutes or until meat and vegetables are tender.
Remove meat and vegetables and keep warm. To prepare gravy, skim fat
from pan juices. Measure 1 cup of the juices and place in a small
saucepan. Combine remaining flour and cold water; stir into juices.
Cook and stir until thickened and bubbly; cook and stir 1 minute
longer. Season with salt and pepper. Serve with meat and vegetables.
Yield: 2 servings
Recipe By : Taste of Home
Source from luhu.jp