Beef and Rye Casserole



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Beef and Rye Casserole

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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.

Ingredients:

2 lb Beef
1/2 c Cranberry juice
1/4 ts Oregano
1 Bay leaf; ground
3 tb Oil
4 Carrots; cubed and cooked
10 sm White onions; sliced and
-cooked
1 1/2 c Cracked rye
3 c Hot stock
3 tb Nutritional yeast
1 ts Soy flour
1 ts Mixed herbs

Serves:

6 Servings 		 
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