Pennsylvania Hot Pot Recipe
Ingredients
| 2 pounds lean boneless chuck, cut in 1-inch cubes | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Tomato juice | 2 Cup (16 tbs) | |
| 2 beef-bouillon cubes | ||
| Sugar | 1 Tablespoon | |
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Salt | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| 4 medium-size potatoes, pared and sliced thin | ||
| Onions | 8 Small, quartered | |
| 1 acorn squash, split and seeded | ||
| Butter/Margarine | 2 Tablespoon | |
Directions
1. Trim all fat from beef. Shake cubes, a few at a time, with flour in a plastic bag to coat well.
2. Combine tomato juice, bouillon cubes and sugar in a small saucepan; bring just to boiling, crushing cubes to dissolve.
3. Combine parsley, garlic, salt and pepper in a cup.
4. Layer vegetables and meat into a 12-cup, deep baking dish this way: Put in half of each of potatoes, onions and beef, sprinkling each layer lightly with seasoning mixture; repeat with remaining potatoes, onions, beef and seasoning mixture.
5. Cut each squash half into 6 slices; pare; arrange on top. Pour hot tomato-juice mixture over; dot with butter or margarine; cover.
6. Bake in moderate oven (350°) 3 hours, or until the beef is tender.
2. Combine tomato juice, bouillon cubes and sugar in a small saucepan; bring just to boiling, crushing cubes to dissolve.
3. Combine parsley, garlic, salt and pepper in a cup.
4. Layer vegetables and meat into a 12-cup, deep baking dish this way: Put in half of each of potatoes, onions and beef, sprinkling each layer lightly with seasoning mixture; repeat with remaining potatoes, onions, beef and seasoning mixture.
5. Cut each squash half into 6 slices; pare; arrange on top. Pour hot tomato-juice mixture over; dot with butter or margarine; cover.
6. Bake in moderate oven (350°) 3 hours, or until the beef is tender.
Chef
