| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Czech |
Czech, Cookery |
8 |
Servings |
INGREDIENTS
| 1 |
|
Beef Roast; Boneless (Sirloin Tip,Eye Rnd), about 4 lbs. |
| 2 |
sl |
Thin Bacon; cut in narrow strips |
| 2 |
lg |
Onions; peeled and chopped |
| 1 |
lg |
Carrot; scraped and diced |
| 1 |
c |
Chopped Celery |
| 8 |
|
Peppercorns |
| 4 |
|
Whole Allspice |
| 2 |
sm |
Bay Leaves |
| 1/4 |
ts |
Thyme; dried |
| 1 |
ts |
Salt |
|
|
Red Wine Vinegar |
| 2 |
tb |
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 (325°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.
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