CZECHOSLOVAKIAN BEEF ROAST WITH DILL GRAVY
Make and share this Czechoslovakian Beef Roast With Dill Gravy recipe from Food.com.
Provided by hjunkman
Categories Roast Beef
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot.
- Add your water-beef roast-celery-carrots.
- Bring the pot to a boil.
- Then let it simmer for about 1 1/2 hours.
- This is just like you were making soup.
- If you want to skip this part. Just add instead of water 4-cans of beef broth. This is just the old fashion way of making beef broth.
- After 1 1/2 hours of cooking take the beef out of the pot.
- You should have about 2 1/2 cups of beef broth left in the pot.
- put in the dill and bring the pot to a boil.
- Then add the sour cream-sugar-white vinegar and mix very well.
- Then add the flour mix very well so there are no lumps.
- Then put the beef back in the pot and cook for about 1/2 hour. If the gravy is a little thin add little flour till it is thick the way you like it. After it is done taste the gravy you may like to add a little salt. You can put this over wide noodles-potatoes or I like bread dumplings. Tell me how you like it.
Nutrition Facts : Calories 1244.3, Fat 100.9, SaturatedFat 46.1, Cholesterol 297.6, Sodium 330.9, Carbohydrate 19.5, Fiber 1.4, Sugar 8.3, Protein 62.1
GERMAN-STYLE BEEF ROAST FOR THE CROCK POT
Red wine or beef broth, chopped dill pickles, and zesty mustard set this succulent beef pot roast apart from the rest. The cooking time makes it just right to set in the morning and have dinner ready when you get home.
Provided by Annacia
Categories Roast Beef
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat from meat.
- If necessary, cut roast to fit into a 3-1/2- or 4-quart slow cooker.
- In a large skillet brown the meat on all sides in hot oil and drain fat.
- In the cooker, combine the carrots, onions, celery, and pickles.
- Place the meat on top of vegetables.
- In a small bowl combine the 1/2 cup red wine, the mustard, pepper, cloves, and bay leaves.
- Pour over meat and vegetables in cooker.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- Remove the meat from the cooker and place on a serving platter; cover with foil to keep warm.
- FOR GRAVY:.
- Transfer vegetables and cooking liquid to a 2-quart saucepan.
- Skim fat and discard bay leaves.
- In a small bowl, stir together flour and the 2 tablespoons wine. Stir into the mixture in saucepan.
- Cook and stir over medium heat until thickened and bubbly.
- Cook and stir for 1 minute more. Serve with vegetables, gravy, and hot cooked spaetzle.
- If desired, sprinkle with parsley.
Nutrition Facts : Calories 268.8, Fat 10.5, SaturatedFat 4.1, Cholesterol 93.5, Sodium 227.8, Carbohydrate 9.9, Fiber 2, Sugar 3.7, Protein 31.1
DILLED POT ROAST
It is hard to believe that this mouthwatering pot roast comes together so easily. Amy Lingren from Jacksonville, Florida relies on dill weed, cider vinegar and a simple sour cream sauce to flavor the entree.-Amy Lingren, Jacksonville, Florida
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.
Nutrition Facts :
PARASOL'S STYLE ROAST BEEF PO BOY RECIPE RECIPE - (4.2/5)
Provided by cwyorkiex3
Number Of Ingredients 19
Steps:
- Bring the water to a rolling boil. Add the beef roast, when the pot comes back to a boil, reduce the heat to medium to medium high, you should have a heavy simmer. Cook for about 1 to 1 1/2 hours. Remove from the liquid and refrigerate until cold. Reserve about five cups of the broth, you won't need all of it, but keep some to thin the gravy out if necessary. While the beef is cooling make the gravy. Bring 3 cups of the reserved cooking liquid to a boil in a small saucepan. In a small bowl whisk together the flour, garlic powder, black pepper, salt, then the oil and kitchen bouquet, when thoroughly blended, whisk the mixture into the boiling broth, whisk together well, and bring to a boil, then reduce to a simmer. If necessary add a little of the reserved broth if the gravy is too thick. It should be. not too thick, not too thin. Let the gravy simmer for 20-30 minutes adjust for seasonings, it should have a good amount of salt as the beef has none. Preheat the oven to 350 F. When the beef is cold, slice it as thin as possible and lay the slices in a 9X9 baking pan. The thicker your slices are, the longer it will take in the oven, so slice thin. or your hungry ass will be waiting. Cover the beef with 2-3 cups of the gravy. Place into the oven 45 minutes to 1 hour, or until the beef is fall apart tender. Slice the bread in half lengthwise and lay both halves side by side. Slather a bunch of mayonnaise on both sides (I'll be the cholesterol devil on your shoulder: Come on, your doctor's not lookin', don't be stingy!). On the top half, add pickle slices, tomato slices, and 1 Cup of the lettuce. On the bottom half, add 1/2 of the beef and gravy mixture (please note, I super-sized the amount of beef in this recipe). Fold the top over the side with the beef and put on a sheet pan. Repeat with the second sandwich. Place the sheet pan in the oven for 2-3 minutes to crisp and warm the bread. Cut each sandwich in half and serve on paper plates for authenticity. Serve with your favorite cold beer, Barq's in a bottle, Zapp's chips, and a big ole' pile of napkins. Enjoy! Serves 2 hungry eating machines, or 4 light weights.
DILLY BEEF SANDWICHES
My younger sister shared this recipe with me. It puts a twist on the traditional barbecue sandwich and has been proven to be a crowd pleaser. Plus, it's incredibly convenient to make in the slow cooker. -Donna Blankenheim, Madison, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half and place in a 5-qt. slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender. , Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the slow cooker and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture. If desired, top meat with giardiniera.
Nutrition Facts : Calories 332 calories, Fat 13g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 863mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
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