Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Water |
| 1 cup | Vinegar |
| 1 cup | Wine |
| Salt | |
| Peppercorns | |
| 1 | Carrot; (chopped) |
| 2 | Bay leaves |
| 1 large | Onion |
| 3 | Whole cloves |
| Garlic | |
| Fresh parsley | |
| 2 ounces | Oil |
| Salt | |
| Pepper | |
| 1 small | Onion; (chopped) |
| 3 cups | Marinade |
| 2 ounces | Corn starch |
| 2 tablespoons | Red wine |
| 1 tablespoon | Sour cream |
MARINADE
ROASTING
Marinade: Boil all the ingredients for 10 minutes and pour over meat.
Marinate a lean 2 lb. beef roast for 5 days (turn every other day). Dry the meat with a paper towel, salt and pepper. Heat the oil in a skillet and brown the meat and onion. Add about ½ cup of the marinade, cover, and simmer for about 2 hours. (Check periodically and add more marinade as needed.) Thicken the gravy with corn starch and add the wine and sour cream. Salt and pepper to taste.
Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998