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Pennsylvania Hot Pot

New.Wife's picture
Ingredients
  Beef chuck 2 Pound, cut into 1 inch cubes
  All purpose flour 1⁄4 Cup (4 tbs), unsifted
  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 3 Teaspoon
  Pepper 1⁄4 Teaspoon
  Potatoes 4 Medium, pared and thinly sliced to make 4 cups
  Onions 8 Small, peeled and quartered
  Acorn squash 1 , split and seeded
  Butter/Margarine 2 Tablespoon
Directions

GETTING READY
1. Use a kitchen scissors to trim fat from beef.
2. Add flour and seasonings to a plastic bag then add beef cubes and shake well to coat.
3. Combine parsley, garlic, salt, and pepper in a cup and keep aside.
4. Slice each squash half into 6 and pare with a paring knife. Keep aside.
5. Preheat the oven to 350°F

MAKING
6. In a small saucepan, combine tomato juice, bouillon cubes, and sugar and bring to a boil, stirring until bouillon cubes and sugar dissolves.
7. In a large baking dish or casserole, layer potatoes, onions and beef, sprinkling each layer with prepared seasoning.
8. Arrange squash slices on top of last potato layer.
9. Pour hot tomato bouillon over vegetable and meat layers and place small cubes of butter or margarme
10. Cover dish or casserole with foil or lid and place in preheated oven
11. Bake for almost 3 hours, until beef is tender.

SERVING
12. Take the casserole straight to the table and serve meat and vegetables with crusty bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday
Servings: 
8

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