I found this original recipe in a cookbook from my grandmothers collection. The cookbook is called National Square Dance Competition 25th Anniversary Cookbook. My grandparents used to square dance competitively and traveled all over the country competing! This cookbook is a collection of recipes submitted by people who competed in this anniversary competition. This one seemed super interesting to me and with a few tweaks – it turned out to be one of most delicious things I have made!
Details
4 servings
5 minutes
2 hours and 15 minutes
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Ingredients
1 tbsp oil or butter
2-3 lb beef bottom round roast or similar cut
1/2 onion, sliced
1 tbsp fresh ground ginger
2 tbsp garlic, minced
1/4 cup soy sauce
1/2 cup water
1/4 tsp pepper
8 oz mushrooms, sliced
8 oz can pineapple chunks
1/2 tsp salt
1/4 cup water
2 tbsp flour
Directions
- Heat oven to 350 degrees.
- Heat oil in a Dutch oven or large, oven safe pot. Brown beef on all sides. Once browned, drain oil. Add soy sauce, water, ginger, garlic, and pepper. Cook, covered, in oven for an hour and a half.
- After an hour and a half, remove from oven and add pineapple, mushrooms, and salt. Cook in oven, covered, for another 30 minutes.
- After 30 minutes, remove beef from pot and set aside to rest on a platter or cutting board. Make a slurry in a cup or bowl with the water and flour. Add slurry to the pot and stir to combine to thicken the sauce and make a gravy.
- Slice beef. Pour pineapple onion gravy over beef. Serve a couple of slices of beef with a couple spoonfuls of gravy in a bowl or plate. Serve with a slice of crusty bread to sop up the gravy!
- Enjoy!
