Sliced Beef And Gravy - cooking recipe

Ingredients

1 beef rump roast (4 to 5 lb.)
4 c. water
4 beef bouillon cubes
1/2 c. flour
2 large onions, sliced
salt and pepper

Preparation

Cook roast, uncovered, at 325\u00b0 for 1 1/2 hours.
Cool, cover and refrigerate overnight.
Remove roast from pan; reserve drippings.
Cut roast into thin slices; set aside.
In a medium saucepan, bring water to a boil.
Add bouillon cubes; stir until dissolved.
In a large skillet, heat drippings.
Add flour; blend well.
Cook and stir over low heat until browned and thickened. Gradually add bouillon, stirring constantly, until thickened. Return a layer of sliced beef to roasting pan.
Season with salt and pepper to taste.
Place a layer of sliced onions on top of meat; season with salt and pepper.
Repeat layers until all beef and onions are used.
Pour gravy over all.
Bake at 350\u00b0 for 1 1/2 hours or until beef is tender.
Makes 10 to 12 servings.