Beef And Rye Casserole

Recipe Ingredients

2 lbs	908g / 32oz	Beef
1/2 cup	118ml	Cranberry juice
1/4 teaspoon	1.3ml	Oregano
1		Bay leaf - ground
3 tablespoons	45ml	Oil
4		Carrots - cubed and cooked
10		White onions - sliced and cooked (small)
1 1/2 cups	355ml	Cracked rye
3 cups	711ml	Hot stock
3 tablespoons	45ml	Nutritional yeast
1 teaspoon	5ml	Soy flour
1 teaspoon	5ml	Mixed herbs

Recipe Instructions

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 un-oiled pan. Add stock and remaining ingredients and cover pan. Simmer for 30 minutes. Add rye to the beef.

Heat thoroughly and serve. Serves 6.

Source:
The Natural Foods Cookbook by Beatrice Trum Hunter, 1972

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