Recipe - Beef In Walnut Sauce

4 pound Rump roast, cut in cubes
Seasoned flour
Olive oil
One half cup Water
1 cn (8oz) tomato sauce
4 To 6 garlic buds; minced
1/3 cup Cider vinegar
1 Whole cinnamon stick
8 Whole cloves
8 Allspice
1 cup Ground walnuts
1 tablespoon Lemon juice
Sliced Sourdough French
Bread, toasted

Dredge meat in seasoned flour. Shake off excess. Heat oil in large frying
pan. Brown meat well. Transfer to crockery pot. Pour water into frying
pan to loosen drippings. Add to crockery pot with tomato sauce, garlic and
vinegar. Plae 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. SOURCE: Extra Special
Crockery Pot Recipes

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini