Roast  Beef  with  Gravy






1 beef eye round roast (about 2 1/2 pounds)

3 large oranges

1 tablespoon vegetable oil

1 medium onion, chopped

1 cup brewed coffee

1 cup cold water, divided

1 teaspoon beef bouillon granules

2 teaspoons dried basil

1 teaspoon dried rosemary, crushed

1 garlic clove, minced

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup all-purpose flour






In a Dutch oven, brown roast in oil on all sides.


Add onion; cook and stir until tender.

Add the coffee, 3/4 cup water and bouillon to the pan.


Combine the basil, rosemary, garlic, salt and pepper; sprinkle over the roast.


Bring to a boil.

Reduce heat; cover and simmer for 2 1/2 hours or until meat is tender.


Remove roast; let stand for 10 minutes before slicing.


Combine the flour and remaining water until smooth.


Stir into pan juices.

Bring to a boil.

Cook and stir for 1 to 2 minutes or until thickened and bubbly.


Serve gravy with roast.



Serves 8






Apricot  Pork  Chops






4 bone-in pork loin chops (3/4 inch thick)

1 can (15 1/4 ounces) apricot halves, undrained

1 tablespoon butter

1 tablespoon cornstarch

2 tablespoons cold water

salt and pepper to taste





Place apricots in a food processor or blender; cover and process until coarsely chopped.


In a large skillet, brown pork chops in butter over medium-high heat.

Add apricots.

Bring to a boil.

Reduce heat; cover and simmer for 7 to 10 minutes or until meat juices run clear.


Remove the chops and keep warm.


Combine cornstarch and cold water until smooth; stir into apricot mixture.

Bring to a boil; cook and stir for 1 minute or until thickened.


Season with salt and pepper.


Serve over pork chops.


Serves 4






Salisbury  Steak






1 pound lean ground beef

1 egg white, lightly beaten

1/3 cup chopped onion

1/4 cup crushed saltines

2 tablespoons milk

1 tablespoon prepared horseradish

1/4 teaspoon salt

1/8 teaspoon pepper

1 jar (12 ounces) beef gravy

1 1/4 to 1 1/2 cups sliced fresh mushrooms

2 tablespoons water


Hot cooked noodles (optional)





In a bowl, combine the beef, egg white, onion, crumbs, milk,

horseradish, salt if desired, and pepper.


Shape into four oval patties.


Fry in a skillet over medium heat for 10 to 12 minutes or until cooked through, turning once.


Remove patties and keep warm.


Add gravy, mushrooms and water to skillet; heat for 3-5 minutes.


Serve over patties and noodles if desired.



Serves 4









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