2 1/2 lb. bottom round beef
Salt & pepper
2 tbsp. vegetable oil
1 stick cinnamon
1/3 c. fresh grated horseradish or 1 (3 oz.) jar prepared horseradish, drained
12 sm. onions
3 white turnips, peeled & quartered
3/4 c. cranberries, washed
1/4 c. sugar
2 tsp. flour
3 cloves
Lemon juice
12 sm. carrots
1 c. beef broth

Cook cranberries and sugar in a little water for 8 to 10 minutes. Mix the salt, pepper and flour. Pound the seasoned flour into the meat on all sides. Heat the oil in a heavy skillet or casserole and brown the meat, all over. Add horseradish, cranberries, spices and beef broth. Cover and cook gently for 2 hours.

Add the vegetables, cover and cook for another 30 to 40 minutes until vegetables are done. Salt and pepper to taste, add a few drops of lemon juice if necessary (optional). Slice meat and serve on platter with vegetables.