| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | German | Beef, German | 6 | Servings |
INGREDIENTS
| 3 1/2 | lb | Bottom Round |
| 2 | c | Wine Vinegar, heated |
| 2 | c | Water |
| 1 1/2 | t | Salt |
| 2 | T | Parsley |
| 1 | t | Pepper |
| 2 | T | Sugar |
| 1 | Onion, sliced | |
| 1 | Bay Leaf | |
| 3 | T | Butter |
| 2 | T | Flour |
| 2 | T | Cold water |
| 1 | c | Beef Stock |
| 6 | Gingersnaps |
INSTRUCTIONS
Heat 2 cups water, and vinegar together until hot. Place meat in crock covered with vinegar and water. [Do NOT use a metal pot!] Add salt, parsley, pepper, sugar, and onion. Cover and refrigerate for 3 days, turning daily. Drain marinade and reserve. Lightly flour meat. Brown well in butter in kettle. Add onion slices and 3 cups marinade. Cover and simmer until tender. Remove meat to a hot serving dish and keep warm. Skim fat off liquid. Mix flour and water and stir into pan. Add stock, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 717
Calories From Fat: 333
Total Fat: 37.1g
Cholesterol: 237.4mg
Sodium: 1095.3mg
Potassium: 1009.7mg
Carbohydrates: 17.1g
Fiber: <1g
Sugar: 7.4g
Protein: 71g