Voting Starts Oct 12th
see ‘rulebook’ for prizes and game strategy
It’s like half time around here or rather we are about half way through the weekly Game-Day giveaways. Don’t you just love our Azalea Trail Maids.
First, thank you for your suggestions. I know some of you have had difficultly getting here suggesting the browser Internet Explorer is causing slow downloads while other folks using Chrome, Foxfire or Safari are doing better and running faster. I do not know. I have remove many items that should clean up background clutter. Tweet me if you are having problems, I would appreciate it. I do know I need your recipe links to keep this contest going and I need participants to come back and vote. Only one person voted last week, for me and I thank you but, moot point.
Now, for the halftime show. Actually, I going straight to the kicker, what I hope you came here to do… link in a recipe (2 or 3 too) for tailgating, football watching and partying times. Each recipe gives you a chance for the Grand Prize (peek here). The post-game show follows…
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1 -3 to 4 pound rump roast
Seasoning salt, garlic powder & black pepper
5 tablespoons all-purpose flour, divided
5 tablespoons butter or cooking oil, divided
2 large onions, sliced
1 large green pepper, sliced
1 1/2 teaspoon minced garlic
1 -32 oz can beef broth
1 -10.5 oz can beef consommé
1 1/2 tablespoons Worcestershire
1/2 teaspoon onion and herb seasoning (Mrs. Dash is good)
Salt & pepper to taste
Remove all visible fat from the roast. Sprinkle meat with the seasonings and dust with 2 tablespoons of flour covering all sides. Melt 2 tablespoons of butter in a heavy stockpot and brown the roast on all sides. Remove meat; add remaining butter, onions, peppers and sauté until onions are clear. Remove from pot and set aside.
Add remaining flour and stirring often, make a dark brown roux. Stir in the garlic, whisk in the broth, consommé and Worcestershire along with the seasonings. Return meat to pot and cover with the onion and peppers. Cook covered on low for 4 to 5 hours.
Remove meat, let cool a bit and cut into thin slices. Check gravy for thickness. Add a thickener if needed, I like my gravy rather thin. Return meat to the pot and stir to combine. Keep warm until ready to serve.
Serve sandwich style on toasted French bread with mayo, Creole mustard, sliced tomatoes, lettuce and sliced red onions. Roast is also good served open-face style with lots of the gravy.