| 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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