 |
Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
|
Long, slow cooking yields a mouth-watering and tender meat. This recipe is terrific for those tough cuts of meat. Cooking time is approximate. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 1/2 lbs beef chuck roast |
6 potatoes, peeled |
2 cups tomatoes (either fresh or canned) |
1 large onion, peeled and sliced |
1 green bell pepper, seeded and sliced |
1 cup green beans |
1 cup corn (canned is fine) |
2 carrots, peeled and sliced |
salt and pepper, to taste |
water or stock or broth |
1 tablespoon flour |
worcestershire sauce |
parsley |
Directions:
1. Preheat oven to 250°F.
2. Place beef in a casserole dish or deep skillet.
3. Place potatoes, tomatoes, onion, bell pepper, green beans, corn and carrots around the beef.
4. Sprinkle with salt and pepper, cover partially with liquid and bake until tender.
5. More liquid may be added to prevent meat from drying out.
6. Arrange on a platter with cooked vegetables.
7. Mix flour to a smooth paste with cold water; add to liquid remaining in pan and cook to make gravy.
8. Season with salt, pepper, Worcestershire sauce and parsley.
|
|