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Categories:
beef rump roast mushrooms carrot garlic bay leaves flour wide egg noodles vegetable oil onions celery salt pepper tomato paste parsley
Viewed: 112 - Published at: 5 years agoIngredients
- 1 (4 lb.) beef rump roast
- 1/4 lb. mushrooms, sliced
- 1 large carrot, halved
- 2 cloves garlic, minced
- 2 beef bouillon cubes
- 2 bay leaves
- 2 Tbsp. flour
- 1 lb. wide egg noodles
- 2 Tbsp. vegetable oil
- 2 medium onions
- 1 stalk celery, halved
- 3 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/3 c. tomato paste
- 1 Tbsp. chopped parsley
Method
- Brown rump roast in oil in Dutch oven.
- Remove meat; drain off fat.
- Combine mushrooms, vegetables, garlic, 1 1/4 teaspoons salt, bouillon cubes, pepper, bay leaves, tomato paste and 2 cups water in Dutch oven; heat to boiling point.
- Add roast.
- Simmer, covered, for 4 hours.
