Search for anything:

Sweet-And-Sour Beef

meats, vegetables

1 cup red wine vinegar
1 cup dry red wine
2 bay leaves
6 black peppercorns
4 onions; sliced
5 carrots; sliced
Salt and freshly ground pepper; to taste
4 pounds round beef roast
or
boneless pot, rump, or chuck
3 tablespoons flour
1/4 cup bacon drippings
1 tablespoon sugar
plus sugar to taste
3/4 cup sour cream
2 tablespoons raisins
2 tablespoons drained capers

In a nonmetallic container combine vinegar, wine, bay leaves, peppercorns, 1 onion, and 2 carrots. Sprinkle salt and pepper on all sides of meat and add to vinegar mixture, turning to coat thoroughly. Cover container and refrigerate 3 days, turning meat in marinade each day. On the third day drain meat, reserving marinade. Strain marinade and set aside. Dry meat well with paper towels; rub on all sides with 2 tablespoons of the flour. In a Dutch oven over medium-high heat, melt bacon drippings. Add meat and brown on all sides. Add the remaining carrots and onions, 2 cups of the reserved strained marinade, and the 1 tablespoon sugar. Reduce heat to low, cover pan, and cook, turning several times, until meat is tender (about 2 hours). Add more marinade to pan as needed to maintain level of liquid. Remove meat to a cutting board; let stand several minutes. Meanwhile, strain pan juices and return to Dutch oven. In a small bowl combine sour cream and the remaining flour, then stir into pan juices along with raisins and capers. Simmer 2 to 3 minutes, adding more sugar and/or marinade to taste. NOTES : To serve, slice meat and arrange on a heated platter. Pour sauce over meat. Yield: 8 servings. 0 0 0 0 0 0 0 2206 0 0 0 0 0 0 0 0 2478

Contributor: © 1995 Cole Group, Inc.

Yield: 8 servings

Preparation Time: 0:00

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU