On Jan 8, 4:10*pm, Damsel in dis Dress >
wrote:
> This is a recipe from a woman who posted to RFC when I first arrived
> on the scene. *It's a Bohemian dish, and I'm 1/4 Bohemian, so it feels
> kinda good to make it.
>
> PLUS, this stuff is so good, you may literally find yourself licking
> your plate. *No joke. *It's GOOOOOOOOD! *And super easy.
>
> * * * * * * * * * * * * Exported from MasterCook *
>
> * * * * * * * * * * * *Pork Roast with Onion Gravy
>
> Recipe By * * :June Meyer
> Serving Size *: 6 * * Preparation Time :0:00
> Categories * *: Pork * * * * * * * * * * * * * *Sauces/Gravies
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * 6 1/2 * * * * pounds *pork loin, lean, boneless -- up to 7 pounds
> * 6 * * * * * * *large *onions -- peeled and chopped
> * 2 * * * *tablespoons *sugar
> * * * * * * * * * * * * salt and pepper
> * * * * * * * * * * * * ---Gravy---
> * 2 * * * * * * * cups *water
> * 2 * * * *tablespoons *flour
> * * * * * * * * * * * * salt
>
> Roast:
> Sear all sides of roast in a hot roasting pan over high heat. Do not
> add any fat. (May set off smoke detectors). *Season meat with salt and
> pepper to taste.
> Sprinkle sugar over chopped onions. *Put all the chopped onions into
> roasting pan with meat and cover.
> Place in a medium heat 325°F oven and slowly roast for about 1 1/2 to
> 2 hours.
> Check the roast periodically to turn it over and push the onions
> around. *The onions should be taking on a rich brown color.
> When the Pork Roast is finished, remove the roast to a board and carve
> it into slices.
>
> Onion Gravy:
> To the onions in the roasting pan add 2 cups of water into which 2
> Tbs. of flour have been stirred. While stirring the gravy use a
> spatula to "wash down" the caramelized meat and onion juices which
> have colored the sides of the roaster. This contains a lot of flavor
> and color for your Onion Gravy. *Taste and adjust seasoning with salt.
>
> Serve dumplings (or gnocchi) on the meat platter with a few spoonfuls
> of gravy poured over. Caraway Sauerkraut is served in a side dish and
> the Onion Gravy is served in a gravy boat.
>
> Beer is the preferred drink. This is a feast fit for a Hungarian or
> Bohemian King.
>
> If you have left overs (which I doubt) this reheats nicely. If you
> have cooked too many dumplings, they can be frozen and used in soup or
> Gulyas.
>
> Cuisine:
> * "Bohemian"
> S(Website:
> * "http://homepage.interaccess.com/~june4/"
>
> * * * * * * * * * * * * * * * * * * - - - - - - - - - - - - - - - - -
>
> NOTES : Regarding "June Meyer's Authentic Hungarian Pork Roast with
> Onion Gravy, Caraway Sauerkraut and Dumplings"
>
> It took me 61 years to find out that this most loved and often made
> dish was not Hungarian but Bohemian. It was a legacy of my Godmother,
> Violet Zellner who was Bohemian and who's name I bore as June Violet.
> Aunt Vi had three sons and she loved to have me come for a visit to
> their home on the far south side of Chicago, miles from our home on
> the near north side. I would take the old red Halsted Street cars to
> the end of the line and then have to walk a block or two. She used to
> call me "Dolly" or "Sweetie Pie"". She was the first person I knew who
> had an electric stove. I remember her serving this dish with a
> dumpling as huge as a loaf of bread.
>
> Regards, June Meyer.
>
> --
> Change "invalid" to JamesBond's agent number to reply.

Looks like a great dish for the winter- thanks!