| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs, Meats | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | Lean ground been |
| 1 | c | Fresh rye bread crumbs |
| 2/3 | c | Undiluted 2% e. milk |
| 1/4 | c | Finely chopped onion |
| 1 | ts | Salt |
| 1/4 | ts | Caraway seeds |
| 1 | Beaten egg | |
| 1 1/2 | c | Water |
| 2 | ts | Beef bouillon mix |
| 2 | tb | Packed brown sugar |
| 1/2 | c | Raisins |
| 1/4 | c | Lemon juice |
| 1/2 | c | Coarse gingersnap crumbs |
INSTRUCTIONS
Combine beef, bread crumbs, e. milk, onion, salt, caraway seeds and egg. Shape mixture into a round loaf; set aside. In large frypan combine water, bouillon mix, sugar, raisins, lemon juice and cookie crumbs. Cook and stir over med heat until mixture coves to a boil and thickens. Add beef loaf; spoon sauce over loaf. Heat to boiling. cover and simmer about 1 hour basting occasionally. remove loaf from pan. Plaice and serve with sauce. Makes 6 servings. Posted to EAT-L Digest 08 Mar 97 by Lilia Prescod <lprescod@ITRC.UWATERLOO.CA> on Mar 8, 1997
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