| 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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