he cashew nuts in a nut mill, blender or mincer until
aste.
Turn out the nut roast, slice and serve on warmed
Preheat your oven to 350\u00b0.
Place your pot roast into a casserole dish or a baking bag; either will do.
If you place it in a casserole dish, it needs to have a cover.
Mix all the soups and liquid together; pour onto pot roast.
Bake for 3 hours. Serve pot roast with mashed potatoes or rice.
You'll already have your gravy.
Enjoy!
Preheat oven to 200 degrees. Brush beef with oil and rub parprika over the entire roat. Season with salt and pepper. Roast beef for 20 minutes. Meanwhile, mix all ingredients except the sour cream in a bowl. Remove beef from oven, cover with mushroom mixture. Roast for a further 20 minutes on medium heat. Remove beef from pan leaving behind the mushroom mixture and cover to rest. Add the sour cream to the mushroom mixture and stir well to combine. Slice your beef and serve with lashings of mushroom gravy - divine!
onsistency, which will help the nut roast bind together) Leave the millet
Line a baking dish with aluminum foil big enough to wrap around roast.
Place roast on foil.
Sprinkle soup mix on top of roast.
Pour mushroom soup on top of this.
Wrap the foil tightly around the roast to prevent any steam from escaping.
Bake for 2 1/2 hours.
This makes its own gravy and is very good.
Bake at 350\u00b0.
Put roast in skillet.
Brown on both sides.
The darker the better the gravy.
After browned put in oven pan.
Mix mushroom soup and 1 can milk.
Pour over the roast.
Take package of onion soup mix and pour all over roast.
Cook at 350\u00b0 for 1 1/2 hours.
For the roast: Cook the onion and garlic
Sprinkle roast
with
salt,
pepper and garlic powder to suit taste; brown
in oil or shortening and drain.
Add desired amount of onions,
soup
and beef stock; cover and simmer until tender, 3 to 4 hours.
then mix in the remaining roast ingredients: broth, nutmeg, lemon juice
Rub roast on all sides with flour.
Sprinkle with salt and pepper.
Heat oil in deep, heavy, nonstick Dutch oven.
Add beef. Brown about 10 minutes at medium heat, turning roast often.
Turn heat to lowest setting.
Add herbs, mustard, ketchup, red wine, water and bay leaf.
Cover and cook slowly for 1 1/2 hours, adding water if liquid boils down too dry.
Add mushrooms and cover. Simmer 1/2 hour or until beef is tender.
Remove meat and mushrooms to platter.
Keep warm.
nd let the meat and mushroom brown a bit on the
ubbly.
Pour gravy over roast and use the rest for
Trim excess fat from roast.
Coat meat with flour.<
hirl until creamy.
Add mushroom mixture and whirl until smooth
cans of Cream of Mushroom Soup. The soups will create
ransfer beef to rack.
Roast about 25 minutes for rare
br>For the fruit and nut seasoning, heat 1 tbsp oil
epper, Toss to coat.
Roast for 45 minutes or until
ith the melted butter and roast in the upper third of