| 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 |
ts |
Salt |
| 2 |
tb |
Parsley |
| 1 |
ts |
Pepper |
| 2 |
tb |
Sugar |
| 1 |
|
Onion, sliced |
| 1 |
|
Bay Leaf |
| 3 |
tb |
Butter |
| 2 |
tb |
Flour |
| 2 |
tb |
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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