Pot Roast by Delores Burkart

Good Ole Fashioned Pot Roast

A very tender & juicy mouth watering oven roasted cross rib pot roast.  Serve with garlic mashed potatoes & a side tossed green salad. 

Shot 1:This recipe will serve 3 – 4 people.

 Preheat oven to 375  F.

 Ingredients: 

1 – 1.5  kg cross rib roast

1/3 C flour

1 tsp. salt

1/4 black pepper

1 Tbsp. fresh parsley (or 1/2 Tbsp. dried)

4 Tbsp. extra virgin olive oil

1/2 C fresh tomato sauce ( or canned)

1/2 C cold water

1 large onion chopped

2 cloves garlic minced

4 large carrots cut in 1 “ coins

1 parsnip or small turnip cut in 1’ coins

4 large stalks celery cut in 1 inch pieces

1 bay leaf

1/2 large green pepper thinly sliced

Shot 2: 

On a large plate or piece of waxed paper, mix together flour , salt and pepper.  Dredge roast in the flour mix, shake off any excess flour.

Shot 3:

 

On medium high heat, heat oil in a large heavy roasting pot. Brown meat on all sides. Approx. 4 minutes per side.

Set the roast to one side of the pot and add the chopped onions and minced garlic. Sauté for a minute.

Add the tomato sauce , water, parsley  and bay leaf.

With the pot top on, place in the preheated oven.  Cook at 375 F for 15 minutes. Then turn the oven to 300 F.

Roast for 2 hours.

Shot 4:

After 2 hours, add the carrots, celery &  parsnip. Roast  for another 1 – 1 1/2 hours.

Add the green pepper strips 10 minutes before removing from the oven.

Shot 5:

Remove from the oven & plate.  Place the juice from the roasting pot in a gravy boat.  If you prefer thicker gravy, just heat and add a bit of flour to thicken.

Enjoy...it is yummy  !!

Lamb Steaks with Red Wine sauce by Leah A.

SHOT 1: Red wine 175ml, lamb steaks, 3 cherry tomatoes, half a oxo cube- beef stock, tomato purée, 1 small onion, broccoli, green beans.

SHOT 2: 3 minutes on each side for the lamb steaks for medium cooked (salt and peppered, almond oil), boil broccoli and green beans until preferred softness.

SHOT 3: Put cooked lamb steaks aside (keep warm), chop onions and cherry tomatoes and fry in a teaspoon of almond oil for approx. 5 minutes (maybe do this before cooking steaks).

SHOT 4: Add red wine, a table spoon of tomato purée and beef stock to the fried onions&tomatoes. Simmer until sticky sauce.

SHOT 5: Pour sauce on top of lamb steak and add the vegetables! Salt and pepper to taste! Easy peasy 

Dumpfnudeln - German Dumplings by Delores Burkart

One of my favourite German comfort foods.  A bread dough that is simultaneously steamed and fried. Soooo Sooo Good !!

Mom would make Dumpfnudeln on the same day as she baked bread.

She would serve them smothered in Sauerkraut with a side of steamed pork hocks or fried garlic sausage.

*** They can also be made as a sweet dish , served with a vanilla raisin sauce or cooked fruit .

Shot 1:

 Ingredients:

 

Bread dough... Make a batch of your favourite bread dough recipe (enough for 1 loaf )  or use the easy method and buy ready to bake bread dough.

1/2 C water

1 Tbsp.soft butter or margarine

 

Shot 2:

When the dough has risen to double in size, punch down. Pinch off pieces the size of a golf ball , shape into balls & place 2 inches apart on a lightly oiled baking sheet. Cover with saran wrap and a towel and let rise again until doubled....approx. 45 mins.

Shot 3:

On med. low heat, melt 1 Tbsp, butter and 1 Tsp. extra virgin olive oil in a large skillet. Add approx. 1/2 C water and bring to a boil. Quickly add the dumpfhnudeln to the pan and cover. Turn to simmer & simmer for approx. 25 mins. ..until all the water has dissipated...you will hear a crackling sound when they are done.

***** DO NOT PEAK UNDER THE LID WHILE COOKING !!!!

Shot 4:

 Turn off the heat. We like ours with a very golden crunchy crust so we leave them frying for a few minutes extra after water has dissipated.

Shot 5:

Served here with an oven fried pork loin chop and braised cabbage with onion, carrot and green pepper.

Enjoy!!!!