Recipe - Beef In Walnut Sauce (Lagado)

4 pound Rump roast, cubed
Seasoned flour
Olive oil
One half cup Water
1 cn (8oz) tomato sauce
4 Garlic buds, minced (4 to 6)
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.
Extra Special Crockery Pot Recipes
Posted to TNT Prodigy's Recipe Exchange Newsletter by RRider3393@aol.com
on Jul 10, 1997