Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-From the Kitchen of 1/4 c Soy sauce
-Lawrence Cindy Kellie 1/4 c Dry sherry wine
5 lb Beef chunk eye roast 1 ts Ginger; fresh grated; or
-boneless 1/4 ts ;ground ginger
2 tb Cooking fat 1/2 c Water
Salt 4 oz Sliced mushrooms; drained
Pepper -save liquid
1/2 c Onion; chopped 2 tb Cornstarch
1/2 c Green pepper; diced Hot cooked rice

1. In a Dutch oven, or large pan with a tight-fitting 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. 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: "LaRK's" Place (1:343/26.3)
======================================================================
==== BBS: Computer Specialties BBS Date: 07-30-93 (21:09) Number:
59168 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: recipe Conf: (149) COOKING

Browse by categories