| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| 1 | Beef roast | |
| Bacon for wrapping | ||
| 1 | bn | Soup greens |
| Mushrooms,dried | ||
| Wine red or white | ||
| 1 | Bayleaf | |
| 1 | ts | Peppercorns |
| 1 | ts | Salt |
| 2 | pn | Pepper |
| Lemon peel, grated | ||
| Basil, tarragon to taste | ||
| 1 | Onion, chopped | |
| Cornstarch |
INSTRUCTIONS
1.Rub the meat with the seasons and than wrap the bacon around meat. 2. Put into a glass bowl; add bayleaf and peppercorns, smashed and pour the wine all over it. Put something heavy on top of meat, it MUST be covered with wine at all times. Let stand for about 2-5 days in a cool place. 3.Take meat out of the marinade and dry.Fry in very hot fat on all sides until good and brown. 4. Add the cleaned and chopped soup greens and the mushrooms(If you like also one finely chopped onion) 5.Add some of the marinade, just as much as needed.After 2 hours the meat is done, take it out and slice thinly and keep warm. 6. Bind the gravy with some cornstarch and serve with potatoes or dumplings.
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