Czechoslovakian Beef Roast With Dill Gravy Recipes

BOILED BEEF WITH DILL PICKLE GRAVY

Steps:

• Boil the sliced beef about 2 hours, or until tender.
• Melt the butter and mix with the flour.
• Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).
• Cook for about 5 minutes, or until the gravy thickens.
• Stir constantly to prevent lumping.
• Season with salt and pepper to taste.
• Pour the hot gravy over the sliced beef.
• Serve with bread dumplings.
• Use the remaining broth to make delicious beef soup.

CZECHOSLOVAKIAN BEEF ROAST WITH DILL GRAVY

Steps:

• In a large pot.
• Add your water-beef roast-celery-carrots.
• Bring the pot to a boil.
• Then let it simmer for about 1 1/2 hours.
• This is just like you were making soup.
• If you want to skip this part. Just add instead of water 4-cans of beef broth. This is just the old fashion way of making beef broth.
• After 1 1/2 hours of cooking take the beef out of the pot.
• You should have about 2 1/2 cups of beef broth left in the pot.
• put in the dill and bring the pot to a boil.
• Then add the sour cream-sugar-white vinegar and mix very well.
• Then add the flour mix very well so there are no lumps.
• Then put the beef back in the pot and cook for about 1/2 hour. If the gravy is a little thin add little flour till it is thick the way you like it. After it is done taste the gravy you may like to add a little salt. You can put this over wide noodles-potatoes or I like bread dumplings. Tell me how you like it.

DILLED POT ROAST

Steps:

• In a small bowl, combine 1 teaspoon dill, salt and pepper. Sprinkle over both sides of roast. Transfer to a 3-qt. slow cooker. Add water and vinegar. Cover and cook on low for 7-8 hours or until meat is tender., Remove meat and keep warm. In a small bowl, combine flour and remaining dill; stir in cold water until smooth. Gradually stir into slow cooker., Cover and cook on high for 30 minutes or until thickened. Stir in sour cream and browning sauce if desired; heat through. Serve beef and sour cream sauce with rice.

ROAST BEEF AND GRAVY

Steps:

• Cut roast in half; place in a 3-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Freeze option: Place sliced pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

BEEF ROAST WITH GRAVY

Steps:

• Place carrots and mushrooms in a 4- or 5-qt. slow cooker. Sprinkle roast with garlic powder and pepper. In a large skillet, brown roast in oil on all sides. Transfer to slow cooker., Combine the gravy, mushroom soup, water and onion soup mix; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from gravy if necessary; serve gravy with beef.

BOHEMIAN BEEF DINNER

Steps:

• In a bowl or dish, combine the flour, salt and pepper. Add beef and toss to coat. In a Dutch oven, brown the beef in oil in batches; drain. Add the onions, garlic, dill, caraway, paprika and water. , Cover and simmer for 2 hours or until meat is tender, stirring occasionally. , Stir in sour cream; heat through but do not boil. Heat sauerkraut; drain and spoon onto a serving platter. Top with the beef mixture. Sprinkle with paprika.