Meyer's Authentic Hungarian Style Pot Roast|
June Meyer's Authentic Hungarian Style Pot Roast
1 Pot roast any size,
-trimmed of most
-of the fat.
1 1/2 c Water
1 tb Flour heaping
Salt and pepper
What can one say about Pot Roast. It is usually an inexpensive piece of
tough meat, that is without real character. Hungarian Style Pot Roast is
still an inexpensive piece of meat, but it is the Cinderella of the
kitchen. Pot Roasts are often dry and stringy. This pot roast is juicy,
flavorful, tender and resting in a wonderful, natural gravy, rich in color
and flavor. Regards, June Meyer.
Put a heavy pot on the burner with the heat on high. As soon as the pot is
hot, put the meat in and sear (let it brown quickly) it on all sides. If
the pot is really hot the meat will not stick, if it does, don't worry. Do
Not salt, but you can pepper it, preferably with fresh ground pepper.
Take pot off the stove, put on the lid and stick it in the oven (325) for
about 2 hours. You can check on it and turn it over 1/2 way. DO NOT ADD
WATER OR ANY THING ELSE. By the time your two hours are up, you should have
a richly browned and tender piece of meat. (If it is not tender leave it in
the covered pot in the oven with the heat turned off, for another 1/2 hour.
Remove the meat to a slicing board and let it rest for about 15 minutes.
While the meat is resting put the pot on the burner at medium heat, mix 1
1/2 cups of water with 1 heaping tablespoon of flour and stir it into the
juices in the pot. Do not forget to scrape down the black sides of the pot
with the gravy(this is the source of all that good caramel color and
flavor. Salt if needed, slice the meat and put back into the pot so that
meat is covered with gravy before being served.
This may seem long, but it is really simple and the best pot roast beef
flavor possible. Just be aware that when you sear the meat your smoke alarm
may go off.
If you try one of my recipes please tell me what you think.
E-Mail me at: firstname.lastname@example.org
Posted to EAT-L Digest 25 November 96
Date: Tue, 26 Nov 1996 22:50:04 -0500
From: Walt Gray