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Recipes, Links and Information => Members' Recipes Recipes Index => Poultry, Meat, Fish, Casseroles => Topic started by: Marilyn on April 23, 2003, 05:35:52 PM
Yugoslavian Roast
3-4 Lb Beef rump roast
2 Carrots
1 Onion
2 Cloves Garlic
1 Green Bell Pepper
2 stalks Celery
1 1lb 13 oz can (size 2 1/2) Stewed Diced
Tomatoes
water
1 1/2 teas. Nutmeg
1 tbls. Cinnamon
1 pkg. large Shell Macaroni
Parmesan Cheese
Place slivers of garlic into slits on the roast. Dice carrots, bell pepper, celery and onions. Saute the Celery and onions until onions are transparent. Brown roast on all sides in dutch oven, add the diced vegetables, and tomatoes fill tomatoe can with water and pour over roast. Cook 1 1/2 hours over medium-low heat . In the meantime cook the shells and set to one side.
!/2 hour before roast is done add cinnamon and nutmeg.
To serve, remove roast from pan and pour the sauce over the shells.
This was a family recipe of a good friend of mine. It took me a long time to get the recipe because she didn't want to give of the secret ingredients of cinnamon and nutmeg.
Hmmm! Cinnamon and nutmeg on a roast. Interesting. But Jeanne had better not try this on Gene unless she leaves the cinnamon/nutmeg off!
I think I'm safer with the pot roast that's in the crockpot right now. ;D
I will try this the next time I have a roast
bumping this up for Judyb.
Thanks Marilyn.
I wonder how it woukd taste with bear???
Absolutely delicious.