It's butchering season! And do you know what that means? We have to eat all our old meat so we have room for our new meat. Today we cooked a top sirloin roast and a prime rib roast in a way I have never done before. But it tasted really good.
Then I made a cream gravy with a twist. :)
Rinse and pat dry your roasts. You can use whatever roast you want, I used top sirloin and prime rib roast. Get all your ingredients out.
Prepare the dish. I used a roaster with tinfoil on the bottom.
In a small bowl mix 1 1/2 cups flour, 4 teaspoons ground pepper, 4 teaspoon salt, 4 teaspoons paprika, 2 teaspoon garlic powder, and 1 teaspoon celery seeds.
The recipe also said to use 2 teaspoon onion powder, but we didn't have that so I used purple onions instead.
Pat the flour mixture all over your roasts. Make sure to get every little nook and cranny. The more flour you get on the better. You will probably have some flour mixture left over. Set that aside for later.
Put the roasts into the roaster, and place uncovered in an oven preheated to 425° F.
Roast in preheated oven until cooked to your desired degree of doneness; (20 minutes a pound)
Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare;
130 degrees F (54 degrees C) for medium;
or 140 degrees F (60 degrees C) for well done.
For this gravy I used a traditional Mennonite recipe for schmaunt-fat, also known as Cream Gravy. I love this recipe. It is so easy and makes a yummy gravy, and is a simple base that is so easy to elaborate on.
For this variation of gravy I melted butter in a small sauce pan, then fried some purple onions in it until the onions were soft and all the flavour had gotten into the butter. Then I took out the onions and browned the butter.
After that I added about a tablespoon of the flour mixture from before to the butter, then whisked it. Then I added a tablespoon more. Whisked that. Keep going until you have a nice roux.
Add cream a few dashes at a time to make sure you don't get clumps. Whisk in between dashes. Go until you have the quantity of gravy that you need. If the gravy starts getting too thin, add a little more of the flour mixture. Keep going until you have the consistency that you want. I like mine a little more on the thick side, but my mom likes it thin.
Add salt and pepper to taste.
Make mashed potatoes.
I figured out a neat trick today. If you have an apple peeler/corer, you can use that to peel the potatoes. Just take off the part that cores the apples and cuts it into spirals. Put the potato on it like you would an apple, and peel away. (I will be doing a post about that soon, with pictures so you can understand it a bit better)
So it turned out putting the onions on top wasn't a good idea. The heat of the oven burnt them. So next time I will either wait till a little later to put the onions on, or chop them fine and see if that helps.
Eat your roast with the gravy and potatoes, and your favourite salad. Bon appetit!
I got this recipe from