Haier RTC1700SS User Manual - Page 25

RTC1700SS Manual 10/2/03 4:06 PM Page 26 English ROAST BEEF WITH TWICE-BAKED CHEESY POTATOES 4 to 6-pound boneless sirloin tip roast Worcestershire sauce Garlic powder, paprika and dried onion to taste 8 medium-size baking potatoes (about 3 pounds) 4 ounces grated cheddar cheese 2 tablespoons Parmesan Cheese 1/2 cup sour cream 1/4 cup milk 1 teaspoon garlic powder 1 can of beef gravy or 1 envelope of gravy mix dissolved in 1 cup water Rub the surface of the meat with Worcestershire sauce and then sprinkle with garlic, paprika, and dried onion. Calculate the approximate cooking time at 20-22 minutes per pound for rare, 23-24 minutes per pound for medium, 25-27 minutes per pound for well done. Place a meat thermometer in the thickest part of the roast. Place the potatoes on the rack around the roast. Set the oven to 350˚F. Slide the pan into rails at the bottom. Roast for 1 hour 20 minutes to 3 hours and 20 minutes. Check the meat thermometer reading occasionally. Continue to cook until the thermometer reads rare (120˚-130˚F), medium (140˚F) or well done (160˚-170˚F). After 1 hour, remove potatoes to a cutting board and allow to cool for about 15 minutes. Slice a small piece off the top of each potato. Scoop out the potato from the skins and place in a medium mixing bowl. Reserve skins. Add the cheese, sour cream, milk, and garlic powder to the mixing bowl. Blend, with a hand mixer, until the mixture is smooth. Spoon the potato mixture in the potato skins, and sprinkle each with paprika. Place the prepared potatoes on the rack with the roast 30 minutes before the roast is done. Remove the roast to a cutting board and allow to stand about 10 minutes. Skim the fat from the juices that have accumulated in the drip tray. Pour the drippings into a small saucepan along with the prepared gravy. Cook for 5 minutes or until the gravy thickens. Pour the gravy into a pitcher and serve with the sliced beef. Makes 8-12 servings, depending on the size of the roast 24