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44 ~ Wednesday, July 19, 1989 - North Shore News

Foop

Swedish pot roast best for a lazy Saturday

I RARELY print a recipe
that I haven’t tried but to-
day’s the day.

I bought a cookbook that has
me so excited (more about that
later) I'd like to share some of the
recipes that I feel are winners.

Hey, your kitchen might be air-
conditioned, mine steams.

The cookbook is San Juan
Classics Cookbook, By Janice Veal

and Dawn Ashbach, Island
Publishers, Anacortes, WA.
$16.95 U.S.

eae

I enjoy reading a cookbook. I
like novels and biographies, too,
but for inspiration cookbooks win.

Slottstek (Royal Swedish Pot
Roast)

A rich, dark gravy*tenderizes
this flavorful oven-simmered rvast.
Serve with boiled, new potatoes.

(1 picked this one for a fataily
Sunday dinner. With no intention
of heating my oven on Sunday, I
decided that this would cook
beautifully on a lazy Saturday

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2 tablespoons butter

2 tablespoons vegetable oil

1 medium onion, chopped

3 tablespoons flour

4 pounds boneless beef roast
(round, rump, brisket or chuck)

1 tablespoon dark corn syrup (i'd
even (ry molasses)

2 tablespoons white vinegar

2 cups beef stock

1 bay Jesf

6 anchovies,
(optional)

% teaspoon coarsely ground pep-
per

1. In a large Dutch oven, over
medium heat, melt butter and oil.
Saute onion until soft, about six
minutes. Remove from pan and set
aside.

2. Dredge roast in flour and
brown zbout eight minutes on each
side; remove roast and set aside.
Reserve unused flour.

3. Preheat oven to 350F. (I'd go
for 200F and double the cooking
time!) Discard all but one table-
spoon of oii. Add remaining flour
and cook two minutes. Return
meat and onion to pot; add all re-
maining ingredients. Bring to a
boil on top of stove.

washed and dried

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4. Cover Dutch oven and place
in lower third of oven. Reduce
heat so that liquid barely simmers,

980,000 km Warranty

about 325F. Cook for three hours
or until meat is tender.

5. Transfer the roast to heated
platter and cover with foil to keep
warm. Skim off any oil from the
top of gravy.

Boil briskly, uncovered for five
to 10 minutes to reduce and
thicken. Salt and pepper to taste.
Pour into gravy bowl and serve
with sliced roast.

Comment Time: Get rid of that
bay leaf betore you choke some-
one. I'd also add ‘‘remaining in-
gredients’’ before I heaved the
roast and onions back in the pan.

It’s easier to stir a sauce when
you aren’t fighting a roast.

eet

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