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Scandinavian Beef Pot Roast Recipe

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This recipe for Scandinavian Beef Pot Roast is from The BNSF Light The Night Topeka Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3-1/2 lb. pot roast
salt and pepper
ginger
1/4 c. olive oil
3 large onions
1 garlic clove
1/2 c. Burgundy
12 diced pitted prunes
2 c. weak tea
1 (4 1/2 oz) can olives drained
1 (2 oz) can mushrooms drained
Beurre Manie (recipe in this book).

Directions:
Directions:
Sprinkle roast generously with salt, pepper, and ginger. Pour oil into shallow frying pan over medium heat. Peel and thinly slice onions. Peel and crush garlic. Saute onions and garlic in hot oil until onions are soft and golden.

Place prepared roast in Dutch oven or deep casserole. Pour onion mixture on top. Add burgundy.
Cover prunes with hot strained tea. Let prunes stand until cold, then drain away all but 3/4 cup liquid.

Add 3/4 cup liquid, prunes, and olives to roast; cover. Bake about 2 hours or until roast is tender.

Lift roast onto serving platter. Surround with mushrooms, prunes, and olives.

Stir pan liquid into sauce pan; bring to boil. Thicken with Beurre Manie - recipe under This N That. Sauce can be poured over roast or served separately as an accompaniment. Yields 6 servings.

 

 

 

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