Beef In Sour Cream Sauce

One of the great lessons of church history is that God has used theological controversy to corporately sanctify His church as each Christian “contends earnestly for the faith once delivered to the saints” (Jude 3). Many crucial doctrines have been clarified and purified through respectful debate in the hermeneutical context of the universal church. Indeed, this is the very reason why God allowed controversy in the church at Corinth: “For there must also be factions (opinions) among you, so that those who are approved may become evident among you” (1 Cor. 11:19). Yet to avoid the disunity of the Corinthian church, we must handle our opinions with abundant humility and grace.

John Thompson

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Czech	Cookery, Czech	8	Servings

INGREDIENTS

1		Beef Roast, Boneless
		Sirloin TipEye Rnd
		about 4 lbs.
2		Thin Bacon, cut in narrow
		strips
2		Onions, peeled and chopped
1		Carrot, scraped and diced
1	c	Chopped Celery
8		Peppercorns
4		Whole Allspice
2		Bay Leaves
1/4	t	Thyme, dried
1	t	Salt
		Red Wine Vinegar
2	T	Flour
2	c	Sour Cream

INSTRUCTIONS

Cut gashes in meat. With a larding needle, insert strips of bacon into
gashes. Tie meat with string and place in a crock or kettle. Add next
8 ingredients; cover with equal parts of red wine vinegar and water.
Leave to marinate for 24 hours. Turn over 1 or 2 times during
marinating. Spoon vegetables, seasonings and liquid into a shallow
baking dish; place meat on top of them. Roast, uncovered, in a
preheated moderate oven (325Ã¸F.) , allowing 35 to 40 mins per pound,
to desired degree of doneness. When finished cooking, remove from
oven. Take meat from the pan. Keep warm. Strain drippings and liquid.
Put strained liquid into a saucepan; stir in flour. Cook slowly,
stirring with a whisk or fork, until thickened. Add sour cream; leave
on stove long enough to heat. Slice meat and serve covered with  sauce.
Serves 8.  NOTES : This meat dish, commonly called Svickova, has an
appealing  sweet-sour flavor.  Recipe by: The Eastern European
Cookbook-ISBN 0-486-23562-9  Posted to MM-Recipes Digest  by "Rfm"
<Robert-Miles@usa.net> on Dec  06, 98, converted by MM_Buster v2.0l.

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 463 Calories From Fat: 339 Total Fat: 37.9g Cholesterol: 109.4mg Sodium: 400.4mg Potassium: 370.6mg Carbohydrates: 8.6g Fiber: 1.4g Sugar: 3.5g Protein: 21.7g