3 lb. rump roast
2 onions, chopped
3 bouillon cubes
2 1/2 c. hot water
2 tsp. Worcestershire sauce
3 tsp. B-V hardy beef flavor
Garlic salt
Accent

Roast rump roast until tender. When cold, slice thin. Combine rest of ingredients in pan. Cook until onions are tender. Add juice of meat to mixture. Add sliced meat and marinate overnight. Remove meat and thicken juice. Return meat and simmer. Serve on buns or bread.