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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.

Lisa Allen
Added: Tuesday, April 14, 2009


1 1/2 - 2 lb rump roast
beef bouillon cube or canned beef broth
1-2 onions
4 bay leaves
2 T white vinegar
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)

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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