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Recipe Name: Pot Roast Teriyaki Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

From the Kitchen of
Lawrence & Cindy Kellie
2 Pound(s) Beef round tip roast
1 Tablespoon(s) Flour
1/2 Teaspoon(s) Salt
1/16 Teaspoon(s) Black pepper
1/4 Teaspoon(s) Curry powder
1 Tablespoon(s) Cooking fat
1/8 Cup(s) Honey
1/8 Cup(s) Soy sauce
1/8 Cup(s) Water
1/8 Cup(s) Dry sherry wine
1/8 Teaspoon(s) Ground ginger
1 Tablespoon(s) Cornstarch
Hot cooked rice
Combine flour, salt, pepper, and curry powder. dredge meat inseasoned
flour and brown in fat. Remove meat from pan and pour off fatdrippings.
2. Add honey, soy sauce, water, wine, and ginger; mix well. Return
meat to pan. Cover and simmer for 3 to 3 1/2 hours, or untildone. (Or
cook in a 325F oven for same amount of time.) 4. Turn meatonce to cook
it evenly throughout. When done, remove meat and keepwarm. 5. For 2
cups of gravy, pour liquid from pan into a 2-cupmeasuring 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 (orother liquid) to
measure 1 1/2 cups of liquid. Return to pan. 6. In samecup, measure 1/2
cup cold water and blend in flour. Add mixture slowlyto liquid in pan.
Bring to a boil, stirring constantly, and cook untilthickened, about 3
minutes. Taste gravy and correct seasoning, ifnecessary, with salt and
pepper. 7. Slice meat; serve with sauce overhot rice.From the book
given to me by Cookie.Lady:The More-Beef-for-your-MoneyCookbook Mary
Dunham Peter H. Wyden, New York, 1974 Happy
Charring(((((THE.LaRK)))))From Gemini's MASSIVE MealMaster collection

Nutrition (calculated from recipe ingredients)
Calories: 1049
Calories From Fat: 700
Total Fat: 77.6g
Cholesterol: 233.6mg
Sodium: 700.5mg
Potassium: 544.3mg
Carbohydrates: 24g
Fiber: <1g
Sugar: 8.9g
Protein: 59.5g

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