| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Italian, Beef |
10 |
Servings |
INGREDIENTS
| 1 |
|
Rump roast (4-5 lbs.) |
| 1 |
ts |
Salt |
| 2 |
tb |
Cooking oil |
| 2 |
cl |
Garlic, minced |
| 1/2 |
ts |
Dried basil |
| 1 |
tb |
Dried parsley flakes |
| 1/2 |
ts |
Pepper |
| 2 |
|
Carrots, sliced |
| 1 |
|
Whole Onion, studded with |
|
|
2 whole cloves |
| 1 |
cn |
Tomato puree (15 oz.) |
| 1/2 |
c |
Water or red wine |
| 1/2 |
ts |
Beef bouillon granules |
|
|
Cooked egg noodles |
INSTRUCTIONS
Rub roast with salt. In a dutch oven, brown roast in oil. Add all remaining
ingredients except noodles. Bring to a boil; reduce heat and simmer,
covered, about 2-3 hours or until meat is tender. Discard onion. Remove
roast; cut into slices. Serve over noodles with gravy. Yield: 8-10
servings.
SOURCE: *Georgie Seidler, Pine Grove, CA, Country Magazine, Feb./Mar.93
POSTED BY: Jim Bodle 2/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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