| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Canadian |
Cyberealm, Mom’s best, Meats |
6 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Beef, boneless & lean |
| 4 |
|
Hardboiled eggs |
| 3 1/2 |
oz |
Canadian bacon |
|
|
Salt to taste |
| 2 |
tb |
Mustard, spicy |
| 1 3/4 |
oz |
Butter |
| 1 |
|
Onion |
| 1 |
|
Carrot |
| 1 |
tb |
Flour |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
1. Wash and dry meat; cut a deep pocket in one side. Fill the pocket
with the cubed bacon and the sliced and topped with mustard egg
slices. Put the eggs together as good as you can. Sew up the pocket
with cooking thread. Rub the meat with salt and a little more mustard.
2. In the bottom of a big, heavy skillet, melt the butter and add the
meat and the onion and carrot. Fry the meat shortly on all sides and
then add a cup of water and let it all simmer for about 2 hours. If
necessary, add more water. Stir in flour and a little water and stir
into a gravy. Let it cook for 10 more min. Strain the gravy and serve
the meat sliced on a platter with the onion and carrot. Serve with
wide noodles or mashed potatoes and more carrots or peas.
Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you
by Linda Fields, Sysop, Cyberealm BBS, Watertown NY 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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