Roast Beef With Vinegarsauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats | 4 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 29 | oz | Beef Shoulder |
| Salt | ||
| Pepper | ||
| 1 | Onion, chopped coarsley | |
| 4 | T | Wine Vinegar |
| 1 | c | Broth |
| 1 | c | Cream |
INSTRUCTIONS
Heat butter in open pot; season beef and brown in butter on all sides. 2.Add the onion to meat;saute until onions are golden brown. 3.Add the vinegar and let it cook until it is all evaporated. 4.Add broth and water until the meat is half covered. Cover and bake in 200C preheated oven 2-3 hours. 5.Take out meat; keep warm. 6.Cook the sauce a little more then add the cream and cook until the sauce is thick enough. Strain and season to taste. 7.Cut the meat in slices and arrange on a plate and serve with sauce. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 633
Calories From Fat: 381
Total Fat: 42.9g
Cholesterol: 257.1mg
Sodium: 402.2mg
Potassium: 838.1mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 56.4g