Name: Beef and Rye Casserole
Ingredients: 2 lb Beef; 1/2 c Cranberry juice; 1/4 ts Oregano; 1 Bay leaf; ground; 3 tb Oil; 4 Carrots; cubed and cooked; 10 sm White onions; sliced and cooked; 1 1/2 c Cracked rye; 3 c Hot stock; 3 tb Nutritional yeast; 1 ts Soy flour; 1 ts Mixed herbs

CATEGORY	CUISINE	TAG	YIELD
Meats		Casseroles, Dinner in a, Meat, Beef, To post	6	Servings

INGREDIENTS

2	lb	Beef
1/2	c	Cranberry juice
1/4	ts	Oregano
1		Bay leaf; ground
3	tb	Oil
4		Carrots; cubed and cooked
10	sm	White onions; sliced and cooked
1 1/2	c	Cracked rye
3	c	Hot stock
3	tb	Nutritional yeast
1	ts	Soy flour
1	ts	Mixed herbs

INSTRUCTIONS

Cut beef into cubes. Sprinkle with oregano and bay leaf. Marinate in
cranberry juice for several hours. Drain, reserving juice. Saute beef in
oil until browned on all sides. Arrange meat in bottom of a casserole. Add
reserved juice. Cover and braise until tender. Add carrots and onions.
Brown the cracked rye in an unoiled pan. Add stock and remaining
ingredients and cover pan. Simmer for 30 minutes. Add rye to the beef. Heat
thoroughly and serve. Serves 6.
Formatted by Mardi Desjardins March 12, 1998
Recipe by: The Natural Foods Cookbook by Beatrice Trum Hunter, 1972
Posted to MC-Recipe Digest by Mardi <amdesjar@mb.sympatico.ca> on Mar 12,
1998

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