| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | German | German, Main dish | 8 | Servings |
INGREDIENTS
| 2 | Onions, chopped | |
| 4 | Carrots, chopped | |
| 2 | Celery stalks, chopped | |
| 2 | Cloves | |
| 10 | Peppercorns | |
| 4 | Bayleaves | |
| 4 | Parsley sprigs | |
| 2 1/2 | c | Red wine vinegar |
| 1 | 4 pound beef round | |
| Salt and pepper | ||
| Flour | ||
| 4 | T | Butter |
| 2 | c | Beef stock |
| 6 | Potatoes | |
| Salt | ||
| 2 | Eggs, well beaten | |
| 1 | c | Flour |
| Nutmeg | ||
| 24 | Croutons |
INSTRUCTIONS
Combine the marinade ingredients, Rub the roast with salt and pepper. Place the meat in the marinade and refrigerate for 4 days, turning occasionally. Remove meat, pat dry and dredge with flour. Strain the marinade. Melt the butter in a large casserole and brown the meat evenly. Saute the vegetables for 10 minutes, then add the stock and 1/2 of the marinade. Cover and simmer for 3 hours, turning the meat once. About 30 minutes before serving, stir 3 tablespoons flour and water together and mix into the sauce. Continue to simmer. Boil the potatoes until soft, then peel and rice. Mix in the eggs, flour and seasonings. Press a crouton into the center of a spoonful of dumpling mixture. Repeat to make 24 balls. Boil the dumplings for 10 minutes. Place the meat and vegetables on a serving dish with the dumplings. Reduce the gravy slightly and pour over the dish. Preparation time: 45 minutes Meat marinades--4 days Cooking time: 3 1/2 hours Dumplings cook--10 minutes Source: Larouse Treasury of Country Cooking Typed by Leonard Smith Posted to MM-Recipes Digest V4 #065 by lionheart@chase3000.com on 1997, .
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Nutrition (calculated from recipe ingredients)
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Calories: 392
Calories From Fat: 86
Total Fat: 9.7g
Cholesterol: 65.5mg
Sodium: 588.4mg
Potassium: 586.7mg
Carbohydrates: 62g
Fiber: 4.5g
Sugar: 5.4g
Protein: 10.6g