| 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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