2 tbsp. butter
2 tbsp. oil
4 lbs. rump roast, cut into 1/2 inch thick slices
5 onions, sliced
1/2 lb. fresh mushrooms
Salt and pepper to taste
2 cans beef broth
1 tbsp. brown sugar
2 tbsp. vinegar
2 tbsp. cornstarch

Heat butter and oil together until sizzling. Brown the beef well on both sides. Remove the slices as they brown. Reduce the heat and brown onions and mushrooms. Put 1 layer of meat in a 3-quart casserole. Cover with some onions and mushrooms; repeat until all meat is used. Season each layer with salt and pepper.

Combine beef broth, brown sugar, vinegar, and cornstarch in the skillet that was used to brown meat and vegetables; make sure heat is off. Stir until well mixed, then pour over meat in casserole. Cover and bake for 2 1/2 hours at 350 degrees. Yield: 8 servings.