Beef Brisket With Mushroom Gravy
|Boneless beef brisket pieces||4 Pound (Fresh)|
|Onion||1 , sliced|
|All-purpose flour||1 Cup (16 tbs)|
|Fresh mushrooms||1⁄2 Pound, sliced|
In large heavy kettle brown beef in its own fat.
Pour off fat.
Cook, covered, over low heat for 1 hour.
Put meat in shallow pan to cool.
Cut into attractive serving slices.
Return to kettle and sprinkle with salt and pepper.
Cover and simmer for 2 hours, or until tender.
Turn slices once.
Remove meat to hot platter.
To make gravy: skim off fat, add a little flour and water paste, and cook until slightly thickened.
Brown mushrooms lightly in the butter; add to gravy.