Wednesday, January 23, 2008

Pot Roast with vegetables

If you are going to do a pot roast, you can't go wrong with the Tyson Chuck Roast With Vegetables® - EXCEPT for one feature. The gravy mix they include with the package is worse than abominable!! It's the most horrible thing I've ever tasted in all my years.'s WORSE than horrible!!! If you decide to get this product - which is great, and I hope you try it - use the following recipe for the gravy:

Onion Gravy

1 medium onion halved and thinly sliced
1 tablespoon canola oil
1 tablespoon unsalted butter
1 1/2 tablespoons all-purpose flour mixed with ½ tsp corn starch
1 TBS Onion powder
1 1/4 cups water
½ tsp Kitchen Bouquet (optional for color – or you can use carmel coloring)
1 cup beef broth
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper


Cook onion in oil and butter in a heavy skillet over moderately high heat, stirring frequently, until onion is softened and slightly browned, about 15-20 minutes. Add flour and cook, whisking for at least 1 minute. Stir in water, broth, Worcestershire sauce, onion powder, Caramel coloring, and pepper; whisk. Simmer, stirring and scraping up brown bits, until gravy is thickened, 8 to 10 minutes. Season with salt and additional Worcestershire sauce if so desired. Simmer until gravy is thick. Pour over mashed potatoes, pot roast, and/or meatloaf.

Beef Stroganoff

This recipe was given to me by a student of mine way back when, while teaching back east. It has been a standard in this household for forty-plus years. If you see this recipe Rich, leave a comment with your eMail address and I will get back to you.

1 Lb. Beef cubes (sirloin or tenderloin is the best, but just about any cubed, lean cut will work with this recipe.)
2 TBS butter
1 Cup Sour Cream (you could try plain yogurt)
1 Envelope dried onion soup mix
1 Can Cream of Mushroom Soup
1 3-Oz can of sliced mushrooms (undrained)
2 TBS Ketchup (This is secret ingredient #1)
2 TBS Dry, red wine (Secret ingredient #2)

Take small cubes of beef and dredge them in flour, shake off excess flour, then brown in hot fat (melted butter) in a large pan or Dutch oven. Combine remaining ingredients; keep heat on VERY low. Cover the pan – stirring frequently so the mix minimally sticks to the pan bottom.

Serve over al dente egg noodles. REAL garlic bread goes great with this meal, as do green beans almandine. (REAL garlic bread recipe is posted here somewhere!!)