Beef In Walnut Sauce

Course : Crockpot
Serves: 12
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Ingredients:

4 pounds rump roast -- cut in cubes
1/2 cup seasoned flour
2 tablespoons olive oil
1/2 cup water
8 ounces tomato sauce
4 cloves garlic -- minced , (up to 6)
1/3 cup cider vinegar
1 whole cinnamon stick
8 whole cloves
8 pieces allspice
1 cup ground walnuts
1 tablespoon lemon juice
1 loaf sliced sourdough french bread -- toasted
 

Preparation / Directions:

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.


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