Eye Of Round In Black Sauce Recipe
Ingredients
| Beef round roast | 1 Pound, pounded | |
| Salt | 2 Teaspoon | |
| Onions | 2 Large, peeled | |
| Shortening | 6 Tablespoon | |
| Vinegar | 1/4 Cup (16 tbs) | |
| Ripe olives | 8 , pitted | |
| Capers | 1 Teaspoon | |
| 1/4 cup seeded raisins | ||
| Water | 6 Cup (16 tbs) | |
| Onions | 4 Medium, peeled | |
| 4 1/2 cups peeled, coarsely diced, raw potatoes | ||
Directions
Place meat in Dutch oven add salt, sliced onions, shortening, and vinegar.
Brown over medium high heat for 20 minutes, turning meat occasionally, and discarding the onions when they turn very dark; add olives, capers, raisins, and water; bring to boil.
Cover.
Reduce heat to medium low; cook for 1 1/2 hours, turning meat occasionally; add whole onions.
Cook, uncovered, for 1 hour, turning meat occasionally; add potatoes.
Cook for 45 minutes.
Brown over medium high heat for 20 minutes, turning meat occasionally, and discarding the onions when they turn very dark; add olives, capers, raisins, and water; bring to boil.
Cover.
Reduce heat to medium low; cook for 1 1/2 hours, turning meat occasionally; add whole onions.
Cook, uncovered, for 1 hour, turning meat occasionally; add potatoes.
Cook for 45 minutes.
Chef
