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  Lean boneless chuck 2 Pound, cut into 1 inch cubes
  All purpose flour 1⁄4 Cup (4 tbs)
  Tomato juice 2 Cup (32 tbs)
  Beef bouillon cubes 2
  Sugar 1 Tablespoon
  Finely chopped parsley 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Salt 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Potatoes 4 Medium, pared and thinly sliced
  Onions 8 Small, quartered
  Acorn squash 1 , split and seeded
  Butter/Margarine 2 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3421 Calories from Fat 1523

% Daily Value*

Total Fat 172 g264%

Saturated Fat 72 g360%

Trans Fat 0 g

Cholesterol 666.2 mg222.1%

Sodium 8140.9 mg339.2%

Total Carbohydrates 290 g96.6%

Dietary Fiber 34.5 g138.1%

Sugars 54 g

Protein 175 g350.3%

Vitamin A 126.3% Vitamin C 552.1%

Calcium 50.4% Iron 127.6%

*Based on a 2000 Calorie diet

Pennsylvania Hot Pot Recipe