CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Meats, Grains | German | German, Main dish, Meats | 6 | Servings |
INGREDIENTS
1/4 | c | Shortening |
3 | lb | Rump roast, boneless |
2 | c | Onions, sliced |
1/4 | c | Unbleached flour |
2 | T | Salt |
2 | T | Sugar |
Pepper, to taste | ||
2 | t | Mustard, dry |
1/2 | t | Celery seed |
1/4 | c | Water |
1 | lb | Tomatoes, 1 can |
INSTRUCTIONS
From: kmeade@ids2.idsonline.com (The Meades) Date: Thu, 23 May 1996 21:41:55 -0400 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 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes. Posted to Master Cook Recipes List, Digest #96
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Nutrition (calculated from recipe ingredients)
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Calories: 720
Calories From Fat: 372
Total Fat: 41.3g
Cholesterol: 222.5mg
Sodium: 2597.9mg
Potassium: 1080.7mg
Carbohydrates: 16.4g
Fiber: 1.9g
Sugar: 8.3g
Protein: 67.3g