Beef and rye casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef |
| ½ | cup | Cranberry juice |
| ¼ | teaspoon | Oregano |
| 1 | Bay leaf; ground | |
| 3 | tablespoons | Oil |
| 4 | Carrots; cubed and cooked | |
| 10 | smalls | White onions; sliced and cooked |
| 1½ | cup | Cracked rye |
| 3 | cups | Hot stock |
| 3 | tablespoons | Nutritional yeast |
| 1 | teaspoon | Soy flour |
| 1 | teaspoon | Mixed 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