|
|
|
Ingredients:
5 Pounds Beef Sirloin Roast
¼ Cup All-purpose Flour
1 Teaspoon Salt
¼ Teaspoon Ground Black Pepper
3 Tablesoons Vegetable Oil
¾ Cup Water
1 Maggi® Instant Beef Bouillon, Crushed
1 Teaspoon Crushed Dried Thyme
6 Medium Potatoes, Peeled And Halved
1 Pound Leeks, Thoroughly Washed And Cut Into 2-inch Pieces
Preparation:
Dust A Beef Sirloin Roast With A Mixture Of Flour, Salt And Pepper.
Reserve Any Excess.
Brown The Roast In A Saucepan In Oil; Drain.
Add Water To The Roast Along With Beef Bouillon Cube And Thyme.
Cook, Tightly Covered, Over Low Heat 2 To 2 ½ Hours, Or Until Almost Tender.
Add Potatoes To The Roast And Cook Covered 40 Minutes.
Add Leeks And Cook 20 Minutes, Or Until The Vegetables Are Tender.
Remove To A Platter.
Stir The Remaining Flour Mixture Into The Pan Juices And Cook Until Thickened, Stirring Constantly, About 3 To 5 Minutes.
Makes 10 Servings.
You can serve with your family and friends.
|
Some Related Recipes
Red Wine Steak
Janet’s Barbecued Chuck Roast
Steak Kabobs & Wild Rice With Mushrooms
Special Beef Tikka
|
More Beef Recipes
|
|
|
|
