Beef and rye casserole

Yield: 6 Servings

Measure 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

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

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