*  Exported from  MasterCook  *

                          Brigitte's Sauerbraten

Recipe By     : Brigitte Sealing, Apr 1, 1992
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       lb           Boneless roast beef
     1/2   lb           Buttermilk
   1       c            Red wine
   1                    Bay leaf
   1                    Onion -- sliced
   2                    Cloves
   2                    Peppercorns
   5       sl           Bacon
     1/2   l            Water
   1       sm           Can tomato paste
   3       tb           Corn starch
   2                    Carrots -- sliced

  Put the meat in a ceramic or glass bowl. Pour the buttermilk, wine,
  and bay leaf over the meat. Add the peppercorns and onions. Keep in
  the refrigerator for at least 3 days, marinating the meat daily.
  
  After 3 days, remove meat from the refrigerator. In a deep Dutch
  oven, fry the bacon and set aside. Put meat in the bacon drippings
  and brown on all sides quickly. Add 3 tb 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.
  
  Cover and simmer for about 1-1/2 hours, making sure 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 corn starch to thicken the juices and boil
  for a short time to the desired consistency.
  
  Slice the meat and serve with the gravy and potato dumplings or
  wide noodles (other German choices include boiled potatoes or baked
  potatoes) and the carrots.
  
  Source: Brigitte Sealing, now a US citizen and member of
  Cyberealm BBS Watertown NY
  
  Typed by: Linda Fields


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