“I hope you like this recipe!” - by Kathleen Burton
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.
- Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.
- Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.
Nutrition
Amount Per Serving (6 total)
- Calories
- 985 cal
- 49%
- Fat
- 60.3 g
- 93%
- Carbs
- 35.7 g
- 12%
Based on a 2,000 calorie diet
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Reviews (36)
Rate This Recipe
"This is nearly original. I'm from Stuttgart Germany and the only change in the recipe is: use 2/3 red wine 1/3 wine vinegar, no sugar, add a few Juniper Berries to the Brine and you can marinate as mu..." See morech as 48 hours. Sour cream in Germany is more in a liquid form than here and is considered part of the recipe."
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