Yield: 12 Servings
|1||5-6 pound beef round roast|
|2||Onions; sliced thin|
|1||Stalk celery; diced|
|2 cups||Red wine vinegar|
|1 tablespoon||Mixed pickling spices|
|½ teaspoon||Dried thyme|
|1||Sprigs fresh parsley|
|4 tablespoons||Butter or margarine|
|2 tablespoons||Red currant jelly|
|Crumbled gingersnap cookies|
submitted by: sgjg6566@... (Julie, Michigan, USA) Hi everyone! This recipe comes from my German mother--she's made this many times and claims it's the easiest she's made. Enjoy!! Put meat into a deep bowl. Mix vegetables, vinegar, seasonings and herbs; pour over the meat. Store, covered, in the refrigerator for 2-3 days, turning the meat once or twice a day. Remove meat from the marinade and wipe dry with a paper towel. In 1 tbs margarine or butter brown the meat on all sides in Dutch oven. Remove meat and melt remaining margarine or butter in pot. Blend in the flour and add strained marinade and the meat. Cover and simmer for 2½ - 3 hours or until the meat is very tender. Remove meat and blend the jelly and 5 gingersnaps (crumbled) into the liquid in the pot. Add more gingersnaps if necessary to thicken mixture, or add some more of the jelly. Serve the meat sliced with the gravy poured over.
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 13 MAY 1996
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