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vinegar beef round rump roast flour salt pepper butter onion bouillon butter onions bread crumbs egg
Viewed: 26 - Published at: 8 years agoIngredients
- 12/3 cup vinegar or vodka
- 21 beef round rump roast, boneless
- 3or round tip roast (3 lbs)
- 41 cup of all purpouse flour
- 51 tsp salt
- 61/4 tsp pepper
- 71/4 cup melted butter
- 81 large onion, quartered
- 91 cup bouillon or meat stock (Minors)
- 10Stuffing:
- 111 Tbsp butter
- 122 medium onions minced
- 131/4 cup fine dried bread crumbs
- 141 egg, beaton
Method
- 11. Heat vinegar just to boiling in a large casserole or skillet. Add meat, turning to scald all sides. Drain meat and discard vinegar.
- 22. Mix flour, salt, pepper (reserve 2 tbsp of seasoned flour) Coat meat with seasoned flour
- 33. Brown meat in butter in dutch oven or heavy skillet. Add quartered onion and boullion. Cover simmer for 2 hours or until tender.
- 44. Slice meat about 1 inch thick, then slit each slice making a pocket.
- 55. For stuffing melt butter, Saute minced onion or until transparent. Stir in bread crumbs and 1 tbsp seasoned flour. Remove from heat stir in egg.
- 66. Stuff crumb mixture into pockets in meat. close and skewer with wooden picks. Tie together with string in original roast shape. Sprinkle with remaining tbsp seasoned flour cover: cook over meduim low heat for 30 mins
