Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------SUNSET; NOVEMBER 1992------------------------
1 Beef eye of the round
-or rump roast
-(3-1/2 to 4 lbs)
1 tb Salad oil
1 cn (14-1/2 oz.)regular-strength
-beef broth
1 3/4 c Port
1/3 c Firmly packed brown sugar
2 pk (10 oz. each) frozen
-petite onions
2 c Fresh or frozen cranberries
6 c Hot cooked egg noodles
2 tb Cornstarch
Parsley sprigs
Salt and pepper

Rinse meat, pat dry, and rub with oil. Place in a 10-by 14-inch
roasting pan. Bake in a 450 degree oven until meat is well
browned,about 45 minutes; turn often. Add broth and port. Cover
tightly; reduce oven to 400 degrees and bake 1-1/2 hours. Mix sugar
and onions into pan; cover and bake 1 hour. Add cranberries; cover
and bake until meat is tender when pierced, about 30 minutes longer.
Put meat and noodles on a platter. With a slotted spoon, ladle onions
and berries onto noodles; keep warm. Skim fat from pan juices. Mix
cornstarch with 3 tablespoons water. Bring pan juices to boiling over
high heat. Stirring, add cornstarch mixture until sauce is as thick
as you like. Pour sauce into a small bowl;serve with meat and
noodles. Garnish with parsley sprigs. Add salt and pepper to taste.
Serves 10 to 12. Per serving: 363 calories (20% from fat), 8.0 grams
fat (2.3 g saturated), 87 mg sodium, 98 mg cholesterol.

Browse by categories