Tonight I am making a stuffed mock tenderloin using a chuck roast and spanish rice. The roast was filleted, but not cut completely in half. It opens it up to allow stuffing to be inserted. First I pan seared the roast then stuffed it with spanish rice. After tying it closed it is roasted at 350 to 375 degrees until the meat reaches 160degrees. It looks great!! I just hope my family likes it better than bigos, apparently young children and sauerkraut don't get along very well. It should be a great meal for a cold winter day. The national weather service says we will see 20 to 25 mph winds and about 10 inches of snow tonight.
*after dinner note*
The meat was a hit, the rice not so much :) My kids ate the meat and tasted the rice but that is about as far as it got. Magda and I enjoyed it however and this may be a meal I repeat some time only I will probably use the dutch oven next time.
(originally posted 02/04/10)
*after dinner note*
The meat was a hit, the rice not so much :) My kids ate the meat and tasted the rice but that is about as far as it got. Magda and I enjoyed it however and this may be a meal I repeat some time only I will probably use the dutch oven next time.
(originally posted 02/04/10)
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