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Post by Granny Smith on Mar 22, 2008 14:22:20 GMT -5
Beef in Walnut Sauce contributed by riverwalk
4 lbs rump roast -- cubed Seasoned flour Olive oil 1/2 cup water 1 can (8-oz) tomato sauce 4-6 garlic cloves -- minced 1/3 cup cider vinegar 1 whole cinnamon stick 8 whole cloves 8 allspice 1 cup ground walnuts 1 tablespoon 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 crock- pot. Pour water into frying pan to loosen drippings. Add to crockpot with tomato sauce, garlic and vinegar. Place 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.
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