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Post by April B. on Mar 12, 2003 10:46:37 GMT -6
From Nancys News Letter March 12th, 2003
Nancy: I'm a new subscriber and truly love your newsletter. None of that frou-frou cooking stuff from the other newsletters - just good old down-home, tried and true recipes. Keep up the good work!
Here's my recipe for a Coffee Roast - this cooks all day and is WONDERFUL! (I have to scoop out the mushrooms before serving 'cuz my hubby doesn't like the texture of mushrooms - go figure!) Anyway, hope you enjoy!
2 Tablespoons butter 4 pound Chuck Roast 1 onion, chopped 6 cups brewed coffee 2 cups canned mushrooms 1 Tablespoon butter 3 Tablespoons cornstarch Salt to taste
Melt 2 tablespoons of butter in large saucepan over medium-high heat. Add the roast and sear on all sides until well browned; set aside.
In the same saucepan, melt the remaining butter, add the salt and onions and saute for 5 minutes. Return the meat to the saucepan and pour in the coffee and the mushrooms.
Bring to a boil, reduce heat to low and simmer for 5 hours, turning meat over halfway through cooking time.
To make gravy: Remove a cup of the coffee mixture from the saucepan, combine with the cornstarch, stirring until smooth, and return to the simmering pan. Mix well, remove from heat and serve.
NOTE: I always cook this roast in my crock pot and don't turn it 1/2 way thru the cooking time.
Questions? Let me know! remppmom@aol.com
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