Ingredients
12/3 cup vinegar or vodka
21 beef round rump roast, boneless
3or round tip roast (3 lbs)
41 cup of all purpouse flour
51 tsp salt
61/4 tsp pepper
71/4 cup melted butter
81 large onion, quartered
91 cup bouillon or meat stock (Minors)
10Stuffing:
111 Tbsp butter
122 medium onions minced
131/4 cup fine dried bread crumbs
141 egg, beaton
Preparation
- Heat vinegar just to boiling in a large casserole or skillet. Add meat, turning to scald all sides. Drain meat and discard vinegar.
- Mix flour, salt, pepper (reserve 2 tbsp of seasoned flour) Coat meat with seasoned flour
- Brown meat in butter in dutch oven or heavy skillet. Add quartered onion and boullion. Cover simmer for 2 hours or until tender.
- Slice meat about 1 inch thick, then slit each slice making a pocket.
- For stuffing melt butter, Saute minced onion or until transparent. Stir in bread crumbs and 1 tbsp seasoned flour. Remove from heat stir in egg.
- Stuff crumb mixture into pockets in meat. close and skewer with wooden picks. Tie together with string in original roast shape. Sprinkle with remaining tbsp seasoned flour cover: cook over meduim low heat for 30 mins
