Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Rump roast, cut in cubes
Seasoned flour
Olive oil
1/2 c Water
1 cn (8-oz) tomato sauce
4 To 6 garlic buds; minced
1/3 c Cider vinegar
1 Whole cinnamon stick
8 Whole cloves
8 Allspice
1 c Ground walnuts
1 tb Lemon juice
Sliced Sourdough French
Bread, toasted

Dredge meat in seasoned flour. Shake off excess. Heat oil in large
frying pan. Brown meat well. Transfer to crockery pot. Pour water
into frying pan to loosen drippings. Add to crockery pot with tomato
sauce, garlic and vinegar. Plae cinnamon stick, cloves, and allspice
in a tea ball or cheesecloth. Add to pot.
Cover. Cook on LOW 8 to 10 hours, or until very tender. If
necessary, cook down pan juices. Add walnuts and lemon juice. Heat
to serving temperature.
Serve over buttered toast. Makes 12 servings. SOURCE: Extra Special
Crockery Pot Recipes

Browse by categories