Svickova, lower fat version
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef Eye Of Round |
| ______________Marinade______ | ||
| _______ | ||
| 1 | large | Onion -- cut in chunks |
| ½ | cup | Vinegar |
| 3 | cups | Water |
| 8 | Whole Cloves | |
| 10 | Whole Allspice | |
| 2 | Whole Bay Leaves | |
| 2 | Whole Carrots -- cut in | |
| Chunks | ||
| 3 | Whole Celery Ribs -- cut in | |
| Chunks | ||
| 2 | tablespoons | Salt |
| 1 | slice | Lemon Peel |
| ___________Gravy____________ | ||
| ________ | ||
| 1 | Pot Liquor (Marinade) -- | |
| Strained | ||
| 2 | pints | Sour Cream, Imitation |
| 4 | tablespoons | Corn Starch |
| 2 | teaspoons | Kitchen Bouquet (For Color) |
Directions
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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