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Ingredientes
- 2 lbs. boneless rump roast
- 3 slices bacon
- 1 lg. onion, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic pwdr
- 2 teaspoon Italian herbs
- 3 tbsp. all purpose flour
- 2 tbsp. granulated sugar
- 2 teaspoon Worcestershire sauce
- 2 tbsp. red wine vinegar
- 1 1/2 c. beef broth
Direcciones
- NOTE: Best if made a day ahead.
- 1. Fry bacon in heavy skillet, remove and save.
- 2. Brown roast on all sides in bacon drippings then transfer to a casserole dish.
- 3. Sprinkle roast with salt, pepper, garlic pwdr and Italian herbs.
- 4. Add in onions to skillet. Saute/fry till transparent and tender then place on roast.
- 5. Stir flour into remaining bacon drippings.
- 6. Add in Worcestershire sauce, vinegar and sugar to the flour mix. Blend well.
- 7. Gradually add in beef broth to skillet, stirring. Simmer for a few min.
- 8. Pour broth mix over beef and onions.
- 9. Cover casserole. Bake at 350 degrees for 1 3/4 hrs. Stir sauce and baste roast a couple of times during baking time.
- 10. Sprinkle crumbled bacon over roast, serve with egg noodles. NOTE: I cut the roast into bite size pcs after baking and let the pcs marinade in the sauce overnight. (Reheat. Serve.) 5 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 8 servings | |
| Calories 301 | |
| Calories from Fat 162 | 54% |
| Total Fat 17.92g | 22% |
| Saturated Fat 6.75g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 611mg | 25% |
| Potassium 462mg | 13% |
| Total Carbs 7.94g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.22g | 3% |
| Protein 25.38g | 41% |
