Recipe 4 All: Pot Roast Teriyaki Recipe — Every recipe in the World on this site.

Recipe 4 All: Pot Roast Teriyaki Recipe

Pot Roast Teriyaki

Yield: 4 servings
2lb Beef round tip roast
1tablespoon Flour
½teaspoon Salt
1/16teaspoon Black pepper
¼teaspoon Curry powder
1tablespoon Cooking fat
1/8cups Honey
1/8cups Soy sauce
1/8cups Water
1/8cups Dry sherry wine
1/8teaspoon Ground ginger
1tablespoon Cornstarch
  Hot cooked rice

1. Combine flour, salt, pepper, and curry powder. dredge meat in seasoned flour and brown in fat. Remove meat from pan and pour off fat drippings. 2. Add honey, soy sauce, water, wine, and ginger; mix well. 3. Return meat to pan. Cover and simmer for 3 to 3½ hours, or until done. (Or cook in a 325F oven for same amount of time.) 4. Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. 5. For 2 cups of gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat. Add enough water (or other liquid) to measure 1½ cups of liquid. Return to pan. 6. In same cup, measure ½ cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper. 7. Slice meat; serve with sauce over hot rice.

The More-Beef-for-your-Money Cookbook Mary Dunham Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK))))) MMMMM Happy Charring

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