Yield: 1 Servings
Measure | Ingredient |
---|---|
1½ pounds | Lean ground been |
1 cup | Fresh rye bread crumbs |
⅔ cup | Undiluted 2% e. milk |
¼ cup | Finely chopped onion |
1 teaspoon | Salt |
¼ teaspoon | Caraway seeds |
1 \N | Beaten egg |
1½ cup | Water |
2 teaspoons | Beef bouillon mix |
2 tablespoons | Packed brown sugar |
½ cup | Raisins |
¼ cup | Lemon juice |
½ cup | Coarse gingersnap crumbs |
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@...> on Mar 8, 1997