Spanish - Rump Roast, Spanish style
Source of Recipe
from an unnamed cooking daily reader
List of Ingredients
Spanish - Rump Roast, Spanish style
3- to 4-pound rump roast
1 bottle (8 ounces) French dressing
3/4-cup water
8 small onions
8 small potatoes
1 cup sliced stuffed green olives
2 tablespoons flour
Brown meat in 1/4 cup dressing in a large Dutch oven. Add remaining
dressing and 1/2-cup water. Cover and simmer 2 hours and 15 minutes.
Add onions, potatoes and olives; simmer 45 minutes more or until meat
and vegetables are tender. Remove meat and vegetables to a serving
platter. In a mixing bowl, gradually add 1/4-cup water to flour,
stirring until well blended. Gradually add flour mixture to hot
liquid in pan; cook, stirring constantly until mixture boils and
thickens. Simmer 3 minutes, stirring constantly. Serve sauce with
meat and vegetables. Makes 8 servings.Recipe
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