Slow Cooked Roast Beef with Kasha
Kasha is one of the most commonly used grains in Eastern European and Russian cuisines. For this recipe, I have used the buckwheat variety.
1 T butter
1 T vegetable oil
salt and pepper, to taste
1 small beef roast, cubed
1 large onion, chopped
1 T flour
1 cup beef broth
1/2 cup red wine
2 bay leaves
1/2 cup sour cream
kasha, cooked according to package
Heat the butter and oil in a Dutch oven over medium high heat. Sprinkle roast generously with salt and pepper. Add the meat to the pan and brown well on both sides. Transfer to slow cooker.
Add the onion and cook for a few more minutes. Whisk in flour and cook another minute or so. Stir in broth and wine and bring to a simmer.
Pour mixture atop roast in slow cooker. Cook on low 4-6 hours, or on high 3-4.
With about 1/2 hour to go in cook time, remove bay leaves and whisk in sour cream.
Serve sliced beef with sauce alongside hot kasha.
It doesn't look very pretty, but was actually quite tasty. I really liked the kasha.
1 T butter
1 T vegetable oil
salt and pepper, to taste
1 small beef roast, cubed
1 large onion, chopped
1 T flour
1 cup beef broth
1/2 cup red wine
2 bay leaves
1/2 cup sour cream
kasha, cooked according to package
Heat the butter and oil in a Dutch oven over medium high heat. Sprinkle roast generously with salt and pepper. Add the meat to the pan and brown well on both sides. Transfer to slow cooker.
Add the onion and cook for a few more minutes. Whisk in flour and cook another minute or so. Stir in broth and wine and bring to a simmer.
Pour mixture atop roast in slow cooker. Cook on low 4-6 hours, or on high 3-4.
With about 1/2 hour to go in cook time, remove bay leaves and whisk in sour cream.
Serve sliced beef with sauce alongside hot kasha.
It doesn't look very pretty, but was actually quite tasty. I really liked the kasha.
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