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Prussian
Beef Pot Roast
Ingredients:
4 lb
(2 kg) cross rib pot roast
or rolled rump
1/4 cup all-purpose flour
3 tablespoons vegetable oil
salt and pepper to taste
1 tablespoon butter or margarine
2 small onions, chopped
2 medium carrots, sliced
1 small parsnip, sliced
1 teaspoon garlic, minced
2 bay leaves
4 whole black pepper
4 parsley sprigs
1/3 cup dry wine
1/3 cup water
1/2 cup wine and water mix
Prussian Pot Roast Gravy:
1-1/2 cup
gravy
2 tablespoons enriched flour
1 teaspoon corn starch
1/2 cup water
3 tablespoons sour cream
salt and ground pepper to taste
Preparation:
- Trim excess fat from roast. Dry
the roast with paper towels and dredge
in flour. Remove excess flour.
- In large Dutch oven or
ovenproof saucepan heat oil. Brown meat on all
sides in hot fat. Season with salt and pepper and set aside.
- In a medium saucepan heat
butter, add chopped onions, carrots, parsnip
and garlic. Sauté 3 to 4 minutes and add bay leaves, whole black
pepper, 1/3 cup wine and 1/3 cup water. Season with salt to taste, cook
2 to 3 minutes and put in the Dutch oven, or other ovenproof dish,
around
meat.
- Cover and cook slowly 2-1/2 to
3 hours. Turn after 1-1/2 hours and add
reminded wine and water mix. Cover and cook till tender. Remove roast
and
keep warm.
- Remove fat and bay leaves
from cooking juices and put in
a food processor. Process until smooth and put in saucepan.
- In small bowl mix flour and
starch with a little of the water to make
smooth paste. Add sour cream than stir in remaining water.
- Heat prepared cooking juices
over medium heat and slowly stir in sour
cream and flour mixture. Thin with more water if necessary.
- Cook, stirring constantly until
gravy is bubbling. season to taste with
salt, pepper and your kitchen bouquet if desired. Reduce heat and
continue
cooking about 2 more minutes.
- Serve with mashed potatoes,
cooked
rice or some homemade pasta. Garnish with cooked vegetables.
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Did You Know?
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All foods can be broken
down into one or more of six basic nutrients: proteins, fats, carbohydrates, vitamins,
minerals and water.
Most foods are complex and composed of more than one basic nutrients.
Some foods are composed of only one or two of these components. For
example:
- Cooking oils are practically all fat, and some of them may have a
small amount of vitamins.
- Sugar is 100% carbohydrate, no other nutrients.
The most valuable animal foods in common use are meat, eggs, milk,
fish, gelatin and fats.
Meat is composed of muscular tissue, connective tissue or gristle,
fatty tissue, blood vessels, nerves, bone, etc.
The value of meat as food is due chiefly to the nitrogenous compound it
contains, the most valuable being the albuminoids.
The gelatinoid of meat is easily changed into gelatin by the action of
hot water. Gelatin when combined with the albuminoids and extractives
has considerable nutritive value.
Meat extracts or meat extractives are meat bases, or rather meat which
has been dissolved by water, such as soup stock and beef tea.
The object in cooking meat is to kill any germs which may exist and to
soften and loosen the tissue, which renders it more easily digested and
make it more palatable.
The digestibility of meat is influenced by the age of the animal killed
and the feeding.
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