Smothered Roast Beef I

Smothered Roast Beef I Recipe from Romania

Region / culture: Romania | Preparation time: 20 minutes | Cooking time: 3 hours | Servings: 6

Introduction

Smothered Roast Beef I is a classic comfort food dish that is perfect for a cozy family dinner or a special occasion. This recipe features tender beef that is cooked low and slow until it is melt-in-your-mouth delicious. The addition of bacon and garlic adds a rich and savory flavor that will have your taste buds singing.

History

The history of smothered roast beef dates back to traditional Southern cooking, where slow-cooked meats were a staple in many households. This recipe has been passed down through generations and has stood the test of time as a beloved comfort food dish.

Ingredients

3 lb / 1.5 kg beef
0.33 lb / 150 g bacon
one head of garlic
2 tbsp lard
salt
pepper

How to prepare

Rub the entire piece of meat with salt. Then, make some slits in the meat and place garlic cloves and pieces of bacon in them.
Fry the meat on all sides in hot lard. Add broth or water, pepper, cover, and let it boil at a slow temperature until the liquid is gone and the meat is tender.
If necessary, while it boils, add some more warm broth or water.
Slice the meat into one-inch thick slices. Place them on a platter and serve with mashed potatoes, sautéed vegetables, lettuce, or pickles.

Variations

Add herbs such as rosemary or thyme for additional flavor.
Substitute the beef with pork or chicken for a different twist on this classic dish.

Cooking Tips & Tricks

Make sure to rub the meat with salt before cooking to enhance the flavor.

- Adding bacon and garlic to the meat while cooking will infuse it with a rich and savory taste.

- Be sure to cook the meat low and slow to ensure it is tender and juicy.

- Adding broth or water while cooking will help keep the meat moist and flavorful.

Serving Suggestions

Serve the smothered roast beef with mashed potatoes, sautéed vegetables, lettuce, or pickles for a complete and delicious meal.

Cooking Techniques

Slow cooking the meat will ensure it is tender and juicy.

- Adding broth or water while cooking will help keep the meat moist.

Ingredient Substitutions

Substitute lard with vegetable oil or butter.

- Use turkey bacon instead of pork bacon for a healthier option.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

Presentation Ideas

Serve the sliced meat on a platter with a garnish of fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair this smothered roast beef with a glass of red wine for a perfect dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

Fats

- Total Fat: 20g

- Saturated Fat: 8g

Proteins

- Protein: 45g

Vitamins and minerals

Iron: 4.5mg

- Vitamin B12: 3.5mcg

Alergens

Contains: None

Summary

This smothered roast beef recipe is high in protein and iron, making it a nutritious and satisfying meal option.

Summary

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Smothered Roast Beef. It was a cool autumn evening and I was visiting my dear friend, Mrs. Jenkins, for our weekly game of bridge. As I walked into her cozy kitchen, a tantalizing aroma greeted me, and I knew that something delicious was cooking on the stove.

Mrs. Jenkins was bustling about the kitchen, a twinkle in her eye as she stirred a rich brown gravy on the stove. "Come over here, my dear," she said with a smile. "I want to show you something special."

I eagerly joined her at the stove, peering over her shoulder at the simmering pot of gravy. "What are you making?" I asked, my curiosity piqued.

"I'm making my famous Smothered Roast Beef," Mrs. Jenkins replied. "It's a family recipe that has been passed down for generations. Would you like to learn how to make it?"

I nodded enthusiastically, eager to learn the secrets of this mouthwatering dish. Mrs. Jenkins guided me through each step of the recipe, from browning the roast beef in a hot skillet to adding the perfect blend of seasonings and vegetables to create a rich, savory gravy.

As the roast beef simmered on the stove, filling the kitchen with its delicious aroma, Mrs. Jenkins regaled me with stories of how she had learned to make this recipe. She told me that her own grandmother had taught her how to make Smothered Roast Beef when she was just a young girl, and she had been making it for her family ever since.

I listened intently, soaking in every detail of the recipe and the memories that Mrs. Jenkins shared with me. As the evening wore on, we sat down to a sumptuous meal of Smothered Roast Beef, served with fluffy mashed potatoes and buttery green beans.

The first bite of the tender, flavorful roast beef was a revelation. The meat practically melted in my mouth, and the rich gravy was a perfect complement to its savory goodness. I savored each bite, feeling grateful to Mrs. Jenkins for sharing her family recipe with me.

After dinner, as we sipped tea and chatted by the fireside, Mrs. Jenkins handed me a worn, stained recipe card. "Here, my dear," she said with a smile. "I want you to have this. Keep it safe and pass it down to your own grandchildren someday."

I took the recipe card with reverence, knowing that it held the key to creating a beloved family tradition. I thanked Mrs. Jenkins for her generosity and promised to cherish the recipe for Smothered Roast Beef for years to come.

As I drove home that evening, the scent of roast beef lingering in my car, I felt a warm sense of contentment. I knew that I had learned something precious from Mrs. Jenkins – not just a recipe, but a connection to the past and a way to create lasting memories with my own loved ones.

And so, whenever I make Smothered Roast Beef for my family now, I think of Mrs. Jenkins and the special bond we share through our love of cooking and delicious food. I am grateful for her friendship and for the legacy of this treasured recipe that she has passed down to me.