COLD ROAST CHUCK WITH CUCUMBER-YOGURT SAUCE
2 pounds boneless chuck (about 1 1/2 inches thick)
1 teaspoon salt
1/4 teaspoon pepper
Cucumber-Yogurt Sauce (recipe follows)
Sprinkle meat with salt and pepper. Place in 9-inch square pan or small roasting pan.
Bake in 400 degree F oven 45 minutes or until meat thermometer inserted in thickest part reads 150 degrees F for medium rare.
Wrap and chill or serve at room temperature. To serve: Slice thin; serve with Cucumber-Yogurt Sauce.
CUCUMBER-YOGURT SAUCE
Makes 1 2/3 cups
In food processor or blender whirl just until blended:
1 cup plain yogurt
1/2 cup seeded diced cucumber
1/4 teaspoon salt
Makes 8 servings
From: Recipelink.com
Source: Magazine recipe pullout: Outdoor Eating, The Collector's Cookbook #290, Woman's Day magazine, July 8, 1980
2 pounds boneless chuck (about 1 1/2 inches thick)
1 teaspoon salt
1/4 teaspoon pepper
Cucumber-Yogurt Sauce (recipe follows)
Sprinkle meat with salt and pepper. Place in 9-inch square pan or small roasting pan.
Bake in 400 degree F oven 45 minutes or until meat thermometer inserted in thickest part reads 150 degrees F for medium rare.
Wrap and chill or serve at room temperature. To serve: Slice thin; serve with Cucumber-Yogurt Sauce.
CUCUMBER-YOGURT SAUCE
Makes 1 2/3 cups
In food processor or blender whirl just until blended:
1 cup plain yogurt
1/2 cup seeded diced cucumber
1/4 teaspoon salt
Makes 8 servings
From: Recipelink.com
Source: Magazine recipe pullout: Outdoor Eating, The Collector's Cookbook #290, Woman's Day magazine, July 8, 1980
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