Pot Roast Teriyaki Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
-From the Kitchen of,
1/8 cup: Honey,
-Lawrence & Cindy Kellie,
1/8 cup: Soy sauce,
2 lbs: Beef round tip roast,
1/8 cup: Water,
1 tbsp: Flour,
1/8 cup: Dry sherry wine,
1/2 tsp: Salt,
1/8 tsp: Ground ginger,
1/16 tsp: Black pepper,
1 tbsp: Cornstarch,
1/4 tsp: Curry powder,
Hot cooked rice,
1 tbsp: Cooking fat,
Directions:
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)))))
Happy Charring
~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
======================================================================
==== BBS: Computer Specialties BBS Date: 07-30-93 (21:09) Number:
59169 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: recipe Conf: (149) COOKING
Source from luhu.jp
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)))))
Happy Charring
~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)
======================================================================
==== BBS: Computer Specialties BBS Date: 07-30-93 (21:09) Number:
59169 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: recipe Conf: (149) COOKING
Source from luhu.jp
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