Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef German
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kg lean beef (preferably a rump
- piece) -- up to 1.5 kg
Marinade:
3/4 l Water
Some cloves
1/4 l Vinegar
Some Juniper Berries
1/4 l Vinegar
2 lg Onions -- cut into rings
1 Bay leaf
1 Carrot
Black pepper (whole seed)
Sauce:
40 g Bacon -- chopped
100 g Raisins -- washed and soaked
- with water
2 tb Oil
1 tb Red current jelly
2 lg Onions -- chopped
1 ts Salt
1/4 l Broth
1/2 ts Pepper
1/2 c Sour cream
2 tb Flour
Cooking time: 2-1/2 hours
Bring to boil the marinade ingredients and pour over the meat.
Cover and keep in a cool dark place for 5 days. (In winter a bit
longer) Put the marinated meat on a sieve, then drain well by using
a paper towel. Cook bacon in oil for some minutes, then put in meat
and fry it on all sides, until brown. Add onions and saute, add
peppers and salt and now add alternatively broth or -- marinade
which has been sifted. Used! Only the bay leaf may be used.
Now cover and simmer for 1-1/2 hours, adding from time to time a
ladle full of broth or marinade. Add now the soaked raisins and the
red current jelly, and simmer for 1 hour. Now take the meat out of
pot and let cool 10 minutes on platter. Meanwhile back at the
sauce. Stir flour into the sour cream, pour into sauce, while
continuosly stirring and simmer for 10 minutes. Cut meat into then
slices and put then in the sauce.
