Scottish Sunday After Church Roast Beef Recipes

SCOTTISH SUNDAY-AFTER-CHURCH ROAST BEEF

Steps:

• Rinse roast and put in a covered roaster with about 1/2 cup water.
• Add onions, carrots and celery. Salt and pepper roast. Cover roaster with lid.
• The secret of a very tender roast is to cook it slow at 275° for 3 hours, until tender and roast falls apart.
• When cooked, you can make gravy from drippings , if desired.

SCOTTISH KILKENNEY (A DIFFERENT VERSION OF MASHED POTATOES)

Steps:

• Put potatoes and rutabaga into a pan of water. Add salt and pepper to taste. Cook until tender, about 20 minutes. Add milk and butter; mash.
• Excellent served with Scottish Sunday-After-Church Roast Beef.
• Different variations could include: shredded carrots, chopped onions or shredded cabbage. These would be added to the potatoes or potatoes and rutabaga cooked together.

READY AFTER CHURCH POT ROAST DINNER

Steps:

• Place washed roast in bottom of roasting pan.
• Sprinkle Brown Gravy Mix on top followed by water.
• Top with Seasoning Mix.
• Cover all with mushroom soup.
• Add potatoes or other veggies around the outer edges but not on top the roast.
• Cover with foil (most lids do not have good seals use foil) and cook at 325o for 3 hrs till meat is fully cooked and veggies tender.
• FYI: The gravy will be already made in the bottom of the pan if to thick add a bit of water but no need to add flour or corn starch.

SCOTTISH BEEF IN WHISKY SAUCE

Steps:

• Cut the beef up into thin strips.
• Melt the butter in a medium frying pan.
• Add the beef strips and onion and cook for 5-10 minutes, until the beef is brown and cooked to taste.
• Stir in the liqueur and cream.
• Heat gently to reduce liquid slightly.
• Serve at once with vegetables.