![]() ![]() 3) Using perforated ladle remove meat from pan. Strain the sauce through a fine mesh sieve to remove any lumps. 2) In a non-stick pan, heat 1 tablespoon of butter and brown the meat. ![]() Whisk in the gingersnaps and cook until thickened, stirring occasionally. Category: Category: Main Dishes Ingredients: Ingredients: 3 pounds round steak or London broil 1 tablespoon salt teaspoon pepper 2 onions, sliced 2 carrots. Serve over rice, noodles, or mashed potatoes. ![]() Cover and simmer 1- 2 hours until steak is tender. Add 2 cups water, bouillon, vinegar and brown sugar. Brown floured meat in saute skillet with onion and green pepper. Return the liquid to the pan and place over medium-high heat. Season meat with salt and pepper and coat with flour. Remove the meat from the vessel and keep warm. If the meat is not completely submerged in the liquid, turn it over once a day.Īfter 3 days of marinating, preheat the oven to 325 degrees F.Īdd the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours. Remove beef from marinade strain & reserve marinade. Close bag securely and marinate overnight or up to 24 hours. Place beef roast and marinade in food-safe plastic bag turn steak to coat. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Cooking: Combine water, vinegar, onion, lemon, salt, bay leaves and cloves in large non-reactive saucepan. Heat a large saute pan over high heat add the meat and brown on all sides, approximately 2 to 3 minutes per side. Pat the bottom round dry and rub with vegetable oil and salt on all sides. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. ![]()
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