Pot roast teriyaki

Yield: 4 servings

Measure Ingredient
-From the Kitchen of Lawrence & Cindy Kellie
2 pounds Beef round tip roast
1 tablespoon Flour
½ teaspoon Salt
1/16 teaspoon Black pepper
¼ teaspoon Curry powder
1 tablespoon Cooking fat
⅛ cup Honey
⅛ cup Soy sauce
⅛ cup Water
⅛ cup Dry sherry wine
⅛ teaspoon Ground ginger
1 tablespoon Cornstarch
Hot cooked rice

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 3½ 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 ½ cups of liquid. Return to pan. 6.

In same cup, measure ½ 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

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