| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
German |
German, Meats, Main dish |
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
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
A Message from our Provider:
“How about a private meeting with God? Pray!”