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Beef In Walnut Sauce

4 lb Rump roast; cut in cubes
Seasoned flour
Olive oil
1/2 c Water
1 cn Tomato sauce (8oz)
4 To 6 garlic buds; minced
1/3 c Cider vinegar
1 Whole cinnamon stick
8 Whole cloves
8 Allspice
1 c Ground walnuts
1 tb Lemon juice
Sourdough French bread; sliced, toasted


Dredge meat in seasoned flour. Shake off excess. Heat oil in large frying pan. Brown meat well. Transfer to slow cooker. Pour water into frying pan to loosen drippings. Add to slow cooker with tomato sauce, garlic and vinegar. Place cinnamon stick, cloves, and allspice in a tea ball or cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours, or until very tender. If necessary, cook down pan juices. Add walnuts and lemon juice. Heat to serving temperature. Serve over buttered toast. Makes 12 servings.

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