Yield: 8 Servings
Measure | Ingredient |
---|---|
3 pounds | Beef Eye Of Round |
\N \N | ______________Marinade______ |
\N \N | _______ |
1 large | Onion -- cut in chunks |
½ cup | Vinegar |
3 cups | Water |
8 \N | Whole Cloves |
10 \N | Whole Allspice |
2 \N | Whole Bay Leaves |
2 \N | Whole Carrots -- cut in |
\N \N | Chunks |
3 \N | Whole Celery Ribs -- cut in |
\N \N | Chunks |
2 tablespoons | Salt |
1 slice | Lemon Peel |
\N \N | ___________Gravy____________ |
\N \N | ________ |
1 \N | Pot Liquor (Marinade) -- |
\N \N | Strained |
2 pints | Sour Cream |
4 tablespoons | Corn Starch |
2 teaspoons | Kitchen Bouquet (For Color) |
STEP ONE:
Combine marinade ingredients in a large pot. Boil for 10 minutes. Let mixture cool. Add beef, and marinate in refrigerator for 24 to 48 hours.
STEP TWO:
Simmer beef in marinade until tender, on low heat. Add water as needed so meat is covered with liquid.
STEP THREE:
Strain liquid. Discard vegetables and spices. Cut cooled beef into ½ inch slices.
To the liquid, add sour cream thickened with corn starch [note from Jocie: works better if you add sour cream first, then mix corn starch with a little milk before adding] , and the kitchen bouquet (just enough to add a little color).
Cook gravy, stirring constantly, until perfectly smooth and slightly thickened.
Add sliced beef to the gravy, and bring to a full boil.
Recipe By : Ruth Moravec
From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (
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