Beef in sour cream sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Beef roast, boneless | |
| (Sirloin tip, Eye round) | ||
| 2 | slices | Bacon; cut in narrow strips |
| 2 | larges | Onions; peeled and chopped |
| 1 | large | Carrot; scraped and diced |
| 1 | cup | Chopped celery |
| 8 | Peppercorns | |
| 4 | Allspice | |
| 2 | smalls | Bay leaves |
| ¼ | teaspoon | Thyme; dried |
| 1 | teaspoon | Salt |
| Red wine vinegar | ||
| 2 | tablespoons | Flour |
| 2 | cups | Sour cream |
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Cut gashes in meat. With a larding needle, insert strips of bacon into gashes. Tie meat with string and place in a crock or kettle. Add next 8 ingredients; cover with equal parts of red wine vinegar and water.
Leave to marinate for 24 hours. Turn over 1 or 2 times during marinating. Spoon vegetables, seasonings and liquid into a shallow baking dish; place meat on top of them. Roast, uncovered, in a preheated moderate oven (325°F.) , allowing 35 to 40 mins per pound, to desired degree of doneness. When finished cooking, remove from oven. Take meat from the pan. Keep warm. Strain drippings and liquid.
Put strained liquid into a saucepan; stir in flour. Cook slowly, stirring with a whisk or fork, until thickened. Add sour cream; leave on stove long enough to heat. Slice meat and serve covered with sauce. Serves 8.
NOTES : This meat dish, commonly called Svickova, has an appealing sweet-sour flavor.
from my kitchen to------------------------------->yours..... Dan Klepach