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Quick Sauerebraten
Ingredients:
1 (4 lb.) chuck roast
1 Tbs. vegetable oil
3/4 c. chopped onion
3 Tbs. brown sugar
1 tsp. salt
1 tsp. coarsely ground pepper
1 tsp. ginger
1/8 tsp. cloves
1/8 tsp. allspice
1 bay leaf
1 c. water
2/3 c. red wine vinegar
1/2 c. water
1/2 c. flour
1 (4 lb.) chuck roast
1 Tbs. vegetable oil
3/4 c. chopped onion
3 Tbs. brown sugar
1 tsp. salt
1 tsp. coarsely ground pepper
1 tsp. ginger
1/8 tsp. cloves
1/8 tsp. allspice
1 bay leaf
1 c. water
2/3 c. red wine vinegar
1/2 c. water
1/2 c. flour
Directions:
Brown roast on both sides in hot oil in large Dutch oven. Combine onion, brown sugar, salt, pepper, ginger, cloves, allspice, bat leaf, 1 c. water, and vinegar; mix well, pour over roast. Cover and simmer 2 1/2 to 3 hours or until roast is tender, turning once. Remove roast to serving platter. Remove bay leaf. Stir 1/2 c. water into flour; stir into pan drippings. Cook, stirring constantly, until gravy is smooth and thickened. Pour gravy over roast, and serve.
Makes 6 Servings
Brown roast on both sides in hot oil in large Dutch oven. Combine onion, brown sugar, salt, pepper, ginger, cloves, allspice, bat leaf, 1 c. water, and vinegar; mix well, pour over roast. Cover and simmer 2 1/2 to 3 hours or until roast is tender, turning once. Remove roast to serving platter. Remove bay leaf. Stir 1/2 c. water into flour; stir into pan drippings. Cook, stirring constantly, until gravy is smooth and thickened. Pour gravy over roast, and serve.
Makes 6 Servings
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