Langdale Family Sunday Dinner
From the kitchens of five generations of Langdale families dating back to the 1800's.
Ingredients:
4 - 6 lb Boneless Chuck Roast
Langdale Family Trivia: In the early days, this meat usually came right off the Langdale family farm, near Silver City, Iowa.
( Tip: don't skimp on the quality of this meat, the quality you purchase will directly affect the outcome of this dish )
4 cups of water
One Medium Yellow Onion
Four to Six Beef bouillon cubesInstructions:
Place Roast in a large baking pan, chop onion spread evenly,
add approx 3 cups water, bouillon cubes,
salt and pepper to taste.
Cover with lid or tin foil.
Place in oven at 350 for 2 hours then turn down to 200 for 2 hours
Chris' Garlic Mashed Potatoes
Ingredients:
Serve together with your choice of vegetable and dinner rolls.
Approximately 5 pounds of red potatoes
One stick of butter
One cup of sour cream
1/4 cup of minced Garlic
Instructions for Mashed Potatoes:
Peel, chop, clean, boil and then mash potatoes.
( Tip: We like the red potato skins on the potatoes and so do most of our kids, so I don't usually peel the potatoes )
In a mixing bowl combine the butter, sour cream and minced garlic,
and then add the cooked potatoes and mix thoroughly.
Instructions for Beef Gravy:
Use drippings from the roast to mix together with
flour or corn starch and milk for beef gravy.
