| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | German | Main dish, German | 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 | tb | Butter |
| 2 | c | Beef stock |
| 6 | Potatoes | |
| Salt | ||
| 2 | Eggs, well beaten | |
| 1 | c | Flour |
| Nutmeg | ||
| 24 | Croutons |
INSTRUCTIONS
INGREDIENTS MARINADE DUMPLINGS PREPARATION 1. 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. 2. 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. 3. 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. 4. 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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