Recipe - Beef And Rye Casserole

2 pound Beef
One half cup Cranberry juice
One fourth teaspoon Oregano
1 Bay leaf; ground
3 tablespoon Oil
4 Carrots; cubed and cooked
10 small White onions; cut or sliced up and
cooked
1 One half cup Cracked rye
3 cup Hot stock
3 tablespoon 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 MCRecipe Digest by Mardi amdesjar@mb.sympatico.ca on Mar 12,
1998