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| DUTCH OVEN LONDON BROIL | |
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This is a very tender meat with an onion gravy good with mashed potatoes. 1 London Broil 2 tbsp. oil 1 large onion, chopped 3 cloves garlic, crushed salt and pepper, to taste 1 env. onion mushroom soup mix (Lipton) Heat oil in Dutch oven on medium/low heat. Put meat in to brown with onion. Add garlic after onions are cooked. Sprinkle pepper on top. Turn over when brown on bottom. Brown top. Sprinkle soup mix on top. Turn heat to very low. Cover and simmer for 2 hours; check occasionally and add a few tablespoons of water, if needed, but remember that this is a dry heat braise; if you add too much water you will end up stewing the meat, so keep it as dry as possible. Turn over after 1 hour. When meat is fork tender, remove from pot; keep warm. Make gravy. Gravy: 2 tbsp. all-purpose flour 1 cup water Mix flour and some water in a cup to form a paste. Add 1 cup water to pan to heat up. Blend in paste, stirring constantly to blend into gravy. | |
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recipe reviews #121679
Tina (North Carolina) says:
This recipe is absolutely WONDERFUL--we had it tonight in my new Dutch Oven & the flavors are beyond wonderful, the only difference I made was instead of onion mushroom soup mix I only had onion soup mix & it still to me tasted great, & also when the gravy was done I added the meat back to the D.O. & put the lid back on to keep warm until the rest of the food sides were finished.
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