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What You Need:
(To Serve: 6 - 8)
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1/3 cup butter or margarine
2 cups fresh breadcrumbs, packed
5 - 6 pound boned bottom round beef
3 large onions, grated
1 cup canned condense beef broth, undiluted
2 teaspoons salt
¼ teaspoon pepper
1 large onion, quartered
¼ cup butter, melted
2 teaspoons salt
2 tablespoons flour
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Translate this recipe:
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| How To Cook: |
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1. In 1/3 cup butter over medium heat, brown beef well on all sides.
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2. Then pour in beef broth, quartered onion and 2 teaspoons salt; simmer, covered, for 2½ - 3 hours, or until tender, turning now and then.
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3. Meanwhile, in bowl, combine breadcrumbs, grated onions, 2 teaspoons salt, pepper and ¼ cup melted butter.
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4. Remove roast from the pan; cut about ¼-inch thick crosswise slices from top of roast to about 1 inch of bottom.
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5. Place some of breadcrumb mixture between every two slices.
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6. Then insert two wooden skewers about 3 inches into each end of the stuffed roast.
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7. Skim all fat from the liquid; replace meat; sprinkle with flour; .simmer, covered, for ½ hour.
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8. Arrange roast on heated large platter; remove skewers.
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9. Nice served with boiled potatoes and mushrooms with sour cream.
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