Recipe for...Italian Pot Roast


Recipe for... italian recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Italian Pot Roast This recipe is rated : 0 Recipe Ingredients 6 ounces fresh mushrooms 1 cup hot water 2 tablespoons vegetable oil 2 large onions, chopped 1 (3 to 4 pound) chuck roast 1/2 teaspoon salt (cancel if tenderizer is used) 1/4 teaspoon each pepper and ginger 4 cloves garlic, minced or mashed 1 (8 ounce) can tomato sauce 1 (2 1/4 ounce) can sliced black olives Cooking Procedures Wash mushrooms and soak in 1 cup hot water for at least 30 minutes. Drain, discard soaking liquid and slice in 1/4-inch strips. Heat oil in large heavy stew pot (or Dutch Oven), add onions and cook until golden brown. Remove with slotted spoon and reserve. Sprinkle with salt (or tenderizer), pepper and ginger. Brown both sides in oil remaining in pot. Distribute onions and garlic around meat, cover and cook over very low heat for one hour. After 1 hour add mushrooms, tomato sauce, and olives. Cover and simmer 1 to 2 hours longer. Drain off liquid and skim off any excess oil and fat. Dissolve 2 to 3 teaspoons cornstarch in liquid and return liquid to pot and simmer for 15 minutes until gravy thickens. Serves 6 to 8.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: re not fit to eat because too hard to digest. By slow boiling and evaporation the most of the liquid ought to disappear ; the rest must be served with the beans. They need more fat than peas, not having any themselves. Serve them with beef, mutton, or pork. In the tables at my disposal some of our most favored vegetables are missing. I cannot, therefore, give you the nutritive values of Lima beans and some others, but I judge from the mealiness of the Lima bean that it must have a large
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