Diff: Recipes/BeefPizza

Differences between current version and predecessor to the previous major change of Recipes/BeefPizza.

Other diffs: Previous Revision, Previous Author

current version

Perform Pizza Crust recipe; use the following for toppings:

• 1 pkg Hormel Homestyle Beef Roast in Au Jus, 17 oz
• 1 C shredded cheddar cheese
• 1 to 2 C beef stock
• 2 T butter
• 2 T flour

Makes two 12" pizzas, or so, plus a little gravy left over.

Beef gravy

1. Defrost beef roast, if necessary.
2. Drain au jus from beef roast into measuring cup
3. Add enough beef stock to make 2 C liquid

4. Make a roux:

   1. Melt butter in a medium saucepan over medium high heat
   2. Sprinkle flour over hot melted butter
   3. Stir thoroughly until well-mixed
   4. Roux should appear liquidy, but bunch up when stirred. If roux is dry and crumbly and does not melt into a puddle when left alone, add another half-teaspoon of butter.
   5. Keep stirring until roux is well toasted. The darker the colour, the stronger the flavour.
5. When roux is the desired colour, pour in beef liquid slowly while stirring rapidly with a wire whisk, to ensure a smooth gravy.
6. Once the roux and liquid are well-blended, simmer over medium-low heat until it thickens.

7. If it does not thicken as quickly or as firmly as you like, you can add additional thickener:

   1. Blend 1 t corn or potato starch or 1 T white flour into 1/4 C ice cold water, until no lumps remain.
   2. Whisk quickly into sauce to ensure it does not lump up.

Pizza!

1. Use a knife or fork to pull roast apart into little shreds. It should come apart easily.
2. Coat your favourite crust with 1/2 to 2/3 C of gravy; spread around evenly, but avoid the half-inch of crust closest to the edge.
3. Spread a layer of pulled beef over the gravy, making sure to coat the crust evenly.
4. Cover with 1 C shredded cheddar cheese.
5. Bake in preheated oven at 450f for 10 to 12 minutes, or until crust is golden and cheese is browned and bubbly.