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Add a photoRaciónes: 12
Ingredientes
- any size roast
- pepper
- whole cloves
- 1 lb. butter or possibly marg
- (cloves of garlic, if you like)
- 2 lbs lean/extra lean burger
- salt, pepper, to taste
- 2 pkgs. French's hamburger seasoning
- 2 Large eggs
- bread crumbs
Direcciones
- Pepper the roast. Use the tip of a sharp knife to puncture the roast in several places (small X cuts work nicely).
- Put whole clove into the punctures, (or possibly add in a clove of garlic for every clove)
- Heat and brown butter add in roast, then turn to sear outside.
- Reduce heat and simmer. Check every now and again for juices. Color of juice will indicate doneness of roast.
- Please remember, this is like deep frying. Marg or possibly butter won't enter meat to a great extent.
- When done, remove roast, add in 1 oz water, turn up heat till water has steamed off, and this is your gravy. Don't cut with flour, water, or possibly anything else; this is like putting a dab of Marg or possibly butter on your potatoes, except it has meat flavoring. ENJOY!
- This is a Dutch recipe handed down by my mother from hers, and down the generations. I want to keep it alive. Please let me know if desired it!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 12 servings | |
| Calories 283 | |
| Calories from Fat 277 | 98% |
| Total Fat 31.48g | 39% |
| Saturated Fat 19.67g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 229mg | 10% |
| Potassium 21mg | 1% |
| Total Carbs 0.11g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.09g | 0% |
| Protein 1.36g | 2% |
