Tip: Try roast pork for more results.
1 - 10 of 10 for rump roast pork
Roll the salt pork out thin. Wrap roast with the pork. ... meat if it has a wild gamey taste. This is dictated by the animals feeding ground and not age.
Cook roasts separately, in large ... mustard 2 c. catsup Simmer for 20 - 30 minutes. Pour over beef and pork, mix and simmer an additional 30 - 40 minutes.
Heat heavy, deep pan. Add roast (I prefer pork), turning to ... until sauce thickens. Pour sauce over and around meat. (Makes 8-10 servings.) Delicious!
Brown pork and beef slowly ... on top of roasts. Heat to ... 1 tablespoon cold water to make a smooth paste. Stir into liquid. Cook until gravy thickens.
In large pot (8 quarts) combine first 7 ingredients with 2 cups of water. simmer. In separate skillet brown cubed meat in small amounts of oil. Using ...
Put olive oil ... boils away. Mix pork gravy according to ... When gravy is thickened, remove from stove and add sour cream (if desired) before serving.
About 4 hours ... strings. With a large spoon, skim fat from liquid. Serve liquid over meat and vegetables. Makes 8 servings. This is very good with pork roast.
Melt shortening in a heavy pan and brown roast on both sides. ... cold meat into gravy and mix well. Check seasonings. Serve warm on fresh, chewy rolls.
Cut small incisions deep into the rump and force small pieces of salt pork into the meat. ... cornstarch. Add sherry. Slice meat and serve with hot gravy.
Render pork in the bottom ... for a pot roast. Brown garlic ... Serve with buttered noodles that have been sprinkled with freshly grated Parmesan cheese.
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