Busters Recipes

Po-Man's Beef N' Gravy

Due to the long cooking times required for these PO-Man cuts of
beef, Dutch oven cooking over coals of this dish is not recommended.

2 lbs chuck roast, or boneless beef rib meat, cut into bite sized
pieces.

4 cups water

1 good sized yellow onion-chopped

1 small can Portabella mushroom bits and pieces

2* tsp Tone's beef soup base

1 1/2 tsp minced garlic

1 tbl "W" sauce

Good grind black pepper (Malabar pepper is good)

Throw everything in the slow cooker and cook on high for 5** hours,
or until beef is tender.

Just before the end of cooking time, mix about 2 to 3 tbl corn
starch with a little water, add to pot and stir and simmer til gravy
thickens.

Serve over rice or pasta, or fresh baked French or sourdough bread.

Cooking notes:

* Tone's beef soup base is an excellent product, however, like all
these types of things it has a lot of salt in it, I would suggest
adding 2 tsp at the start of cooking, if at the end of cooking the
salt level is "low" you can add 1 or 2 tsp more if you wish.

** cooking time

I suggest cooking this dish on "high" the cooking time will be about
4 to 5 hours, you can cook it on "low" and the cooking time will be
about 10 hours. The longer cooking time changes the flavor of the
dish, I think the 5 hour cooking time comes out best.

< Prev		Next >