| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
German |
Meat* |
7 |
Servings |
INGREDIENTS
| 3 |
lb |
Round steak |
| 1 |
tb |
Salt |
| 1/2 |
ts |
Pepper |
| 2 |
|
Onions; sliced |
| 1 |
|
Carrot; sliced |
| 1 |
|
Stalk celery |
| 5 |
|
Peppercorns |
| 5 |
|
Cloves |
| 1 |
c |
Red wine vinegar |
| 3 |
|
Bay leaves |
| 2 |
tb |
Kidney fat; (I use canola oil) |
| 6 |
tb |
Butter |
| 3 |
tb |
Flour |
| 1 |
tb |
Sugar |
| 5 |
|
Gingersnap cookies; crushed |
|
|
Potato or Bread Dumplings |
INSTRUCTIONS
Wipe steak with damp cloth; season with salt and pepper. Place in earthern
or glass bowl. Combine onions, carrots, celery, cloves, peppercorns,
vinegar, and bay leaves and 2-1/2 pints water, or enough to cover meat.
Cover and put in refrigerator for 4 days. (Turn twice during this period.)
On fifth day remove from refrigerator, drain meat (reserve marinade), saute
in fat and 1 T. butter until seared on all sides. (Do not use an aluminium
or cast iron pan.) Add marinade liquid and bring to a boil, then lower heat
and let simmer about 3 hours.
Melt remaining 5 T. butter in a small pan. Stir flour smoothly into it. Add
sugar, blend, and let brown to nice dark color. Add to simmering meat
mixture. Cover and continue cooking until meat is tender, about 1 hour
longer.
Remove meat to a warmed serving platter. Stir crushed gingersnaps into the
pot juices and cook until thickened. Pour gravy over meat. Serve with
Dumplings.
NOTES : Luchow's German Cookbook by Jan Mitchell
Recipe by: Pot Roast with Potato Dumplings
Posted to TNT Recipes Digest by Grace Wagner <wgmm@citynet.net> on Apr 20,
1998
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”