beef in walnut sauce (lagado)

12 Servings
4 pounds Rump roast, cubed
  Seasoned flour
  Olive oil
½ cup Water
1 can (8-oz) tomato sauce
Garlic buds, minced (4 to 6)
⅓ cup Cider vinegar
Whole cinnamon stick
Whole cloves
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 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.

Extra Special Crockery Pot Recipes Posted to TNT - Prodigy's Recipe Exchange Newsletter by RRider3393@...

on Jul 10, 1997

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