Yield: 1 Servings
|1½ pounds||Lean ground been|
|1 cup||Fresh rye bread crumbs|
|⅔ cup||Undiluted 2% e. milk|
|¼ cup||Finely chopped onion|
|¼ teaspoon||Caraway seeds|
|2 teaspoons||Beef bouillon mix|
|2 tablespoons||Packed brown sugar|
|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