August 27, 2018
Dinner, Main Dish, Beef,
Roast Beef, Rump Roast, Hungarian, Fall/Autumn, Sunday Dinner, Winter, Dutch Oven, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, Kosher Meat more
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"Different way to make it"
Rub meat with garlic, then season.
Sear meat in hot oil.
Add stock, wine and tomato and bay leaf.
Cover tightly and simmer on low about 2 1/2 hours tuning occasionally cook until meat is tender. Remove the roast.
Soften the ginger snaps and bread in water, then mix into roast gravy.
Add caraway seeds, mash until smooth. Bring to boil, thicken.
Cut the toast into slices, the pour gravy over it.
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