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CATEGORY CUISINE TAG YIELD
Meats, Grains German Beef, German, Soups/stews 6 Servings

INGREDIENTS

1/4 c Shortening
3 lb Rump Roast, Boneless
2 c Onions, Sliced
1/4 c Unbleached Flour
2 tb Salt
2 tb Sugar
Pepper, To Taste
2 ts Mustard, Dry
1/2 ts Celery Seed
1/4 c Water
1 lb Tomatoes, (1 can)

INSTRUCTIONS

Melt shortening in a Dutch oven.  Add the meat and brown on all sides.
Place the onions on top of the meat.  Mix the flour and seasonings with 1/4
c water.  Blend with the tomatoes and add the misture to the dutch oven.
Bake at 325=F8F, about 2 hours, until the meat is fork-tender. Serve with
oven-browned potatoes.
Kath Pickell
Posted to MM-Recipes Digest V3 #291
Date: Wed, 23 Oct 1996 14:00:35 -0600
From: netdir@cyberspc.mb.ca (S.Pickell)

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