Ingredients

3 pounds rump of beef

1 tbsp salt

½ tbsp freshly ground black pepper

1 clover garlic, minced

1 tbsp special oil

¾ cup thinly sliced onions

1 stalk celery, sliced

1 carrot, sliced

1-1/2 sups dry white wine

2 tbsp wine vinegar

2 cups drained canned chopped tomatoes

2 bay leaves

½ tbsp sugar

Procedure:

            Rub the meat with a mixture of the salt, pepper and garlic. Heat the oil in a Dutch over or heavy saucepan; add the meat, onions, celery and carrot. Brown the meat on all sides. Add the wine, vinegar, tomatoes, bay leaves and sugar. Cover and cook over low heat 2-1/2 hours or until tender. Transfer the meat to a heated serving dish. Skim the fat from the gravy and force through a sieve.

Serves 10.

Per serving

Calories 250

Saturated fat 16.5 gm

Polyunsaturated fat 1.9 gm

Total fat 39.5 gm

Reference:

The Low Salt, Low Cholesterol Cookbook

Myra Waldo

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