Beef and rye casserole

6 Servings

Ingredients

QuantityIngredient
2poundsBeef
½cupCranberry juice
¼teaspoonOregano
1Bay leaf; ground
3tablespoonsOil
4Carrots; cubed and cooked
10smallsWhite onions; sliced and cooked
cupCracked rye
3cupsHot stock
3tablespoonsNutritional yeast
1teaspoonSoy flour
1teaspoonMixed herbs

Directions

Cut beef into cubes. Sprinkle with oregano and bay leaf. Marinate in cranberry juice for several hours. Drain, reserving juice. Saute beef in oil until browned on all sides. Arrange meat in bottom of a casserole. Add reserved juice. Cover and braise until tender. Add carrots and onions.

Brown the cracked rye in an unoiled pan. Add stock and remaining ingredients and cover pan. Simmer for 30 minutes. Add rye to the beef. Heat thoroughly and serve. Serves 6. Formatted by Mardi Desjardins March 12, 1998 Recipe by: The Natural Foods Cookbook by Beatrice Trum Hunter, 1972 Posted to MC-Recipe Digest by Mardi <amdesjar@...> on Mar 12, 1998