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Stoofvlees (Roast) Recipe

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This recipe for Stoofvlees (Roast), by , is from The Richins Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Allen
Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 - 2 lb rump roast
beef bouillon cube or canned beef broth
1-2 onions
4 bay leaves
2 T white vinegar
salt
pepper
pinch of thyme
1/4 cup margarine

1 thick slice white bread with crust removed and both sides spread with Dijon mustard

Homemade freets (fries)

Directions:
Directions:
Cook covered roast overnight in 250 oven.
If very juicy, no need to add broth, but if dryer or just a little juice, add broth.
Pull meat apart with fork. Add water to cover if necessary.
Add rest of ingredients. Place bread on top of watery mixture. Have on a low boil for an hour or two. Remove bay leaves if possible.

Serve over hot fries.

 

 

 

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