Title: Beef Pot Roast, Oriental Style
Categories: Beef
Yield: 10 Servings

-From the Kitchen of
-Lawrence & Cindy Kellie
5 lb Beef chunk eye roast
-boneless
2 tb Cooking fat
Salt
Pepper
1/2 c Onion; chopped
1/2 c Green pepper; diced
1/4 c Soy sauce
1/4 c Dry sherry wine
1 ts Ginger; fresh grated; or
1/4 ts ;ground ginger
1/2 c Water
4 oz Sliced mushrooms; drained
-save liquid
2 tb Cornstarch
Hot cooked rice

1. In a Dutch oven, or large pan with a tight-fitting cover, brown meat in
fat. Season with salt and pepper and remove from pan. Pour off fat
drippings. 2. Add onion, green pepper, soy sauce, wine, ginger, water, and
mushrooms; mix well. 3. Return meat to pan. Cover and simmer for 3 1/2 to 4
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 1 1/2 cups of liquid. Return to pan. 6. In same cup, measure 1/2
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.

From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini