{"id":6868,"slug":"pan-roast-beef","title":"PAN ROAST BEEF","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["a piece of cross-rib or shoulder, about two and one-half to three pounds","very little fat","some onions"],"ingredients_norm":["cross rib or shoulder about and half to pound","little fat","onion"],"steps":["Take a piece of cross-rib or shoulder, about two and one-half to three pounds, put in a small frying-pan with very little fat; have the pan very hot, let the meat brown on all sides, turning it continually until all sides are done, which will require thirty minutes altogether.","Lift the meat out of pan to a hot platter, brown some onions, serve these with the meat."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w21:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"563ccfd908737160a2f9ca737562d2bd5b47e17c428ee570470e2b24ef812250","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pan-roast-beef"}