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Sauerfleisch (boeuf A La Mode)

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CATEGORY CUISINE TAG YIELD
Meats German Beef, German 4 Servings

INGREDIENTS

1 kg Beef, shoulder or leg a
generous 2 lbs
40 g Flour, 1/3 cup
50 g Fat, 3 1/2 Tbsp
1 Onion, finely chopped
Salt and pepper to taste
Vinegar marinade:
2 Water, 2 qts plus 1/2 cup
Vinegar to taste
1 Onion
A few cloves
1 Piece lemon peel
1/2 Yellow turnip [substitute:
carrot]
1 Bay leaf
A few peppercorns

INSTRUCTIONS

Colloquially referred to as 'Boefflamott'.  Prepare the marinade by
combining all the ingredients and briefly  bringing to a boil.  After
marinade has cooled completely, soak the  meat in it for 2 to 3 days.
Then remove the meat from the marinade  and again bring the marinade to
a boil. Add the meat again and cook  for 1 1/2 to 2 hours.  Meanwhile,
in a large pot, prepare a dark roux of the fat and flour.  Add the
chopped onion.  Gradually add enough hot marinade to obtain a  thick
gravy.  Season to taste with salt, a bit of sugar, and lemon.  Let the
cooked, sliced meat briefly steep in the gravy before serving.  Serve
with potato dumplings or bread dumplings.  Serves 4.  From:
D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,  Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion:  Karin Brewer)
Posted by:  Karin Brewer, Cooking Echo, 9/92  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 73
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 31.8mg
Potassium: 187.7mg
Carbohydrates: 16.4g
Fiber: 2g
Sugar: 4g
Protein: 2g


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