Ingredients Jump to Instructions ↓

  1. 2 lb Boneless roast beef

  2. 1/2 l Buttermilk

  3. 1 c Red wine

  4. 1 Bayleaf

  5. 1 Onion, sliced

  6. 2 Cloves

  7. 2 Peppercorns

  8. 5 Strips of bacon

  9. 1/2 l Water

  10. 1 cn (small) tomato paste

  11. 3 tb Cornstarch

  12. 2 Carrots, sliced

  13. 1. Put the meat in a ceramic or glass bowl. Pour the

  14. 3 days, marinating the meat daily.

  15. 2. After

  16. 3 days, remove meat from the refrigerator. In

  17. 3 Tablespoons of the marinade (liquid only) and cover and simmer for 10 minutes. Add the water, tomato paste, and carrots. Crumble the bacon and add to the meat.

  18. 3. Cover and simmer for about 1 1/2 hours, making sure

  19. to watch the level of fluids in the dutch oven. Replace with water if it gets too low. When the meat is done, remove the meat and the carrots and keep warm. Stir in the cornstarch to thicken the juices and boil for a short time to the desired consistency. 4. Slice the meat and serve with the gravy and potato

Instructions Jump to Ingredients ↑

  1. dumplings or wide noodles (other German choices include boiled potatoes or baked potatoes) and the carrots. Source: Brigitte Sealing, originally from Berlin, Germany -- now a US citizen and member of Cyberealm BBS Watertown NY originally posted 4/1/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098


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