Recipe - Sauerbraten Ala Brigitte

2 One fourth pound Lean boneless beef roast
1 pt Buttermilk
1 Three fourths ounce Butter
1 Bayleaf
1 md Onion
2 Whole cloves
2 Peppercorns
2 2/3 ounce Bacon
1 cup Red wine
2 One fourth cup Water1
1 sl Rye bread
2 Carrots
Salt
One half cup Tomato paste

1. Wash and dry meat well. Put in a porcelain or glass bowl. Peel
and slice the onions and the carrots and place on top of the meat.
Add the bayleaf and the peppercorns and then pour the wine and the
buttermilk over it all. Let the meat marinade for 3 days, turn it
over daily.

2. Cut the bacon in cubes and fry it in the butter until it is
crisp. Add the meat and lightly brown on all sides. Add 2 Tb of the
marinade and simmer for 10 minutes more.

3. Add the tomato paste and the crumbled rye bread and salt to taste.
Add the carrot and onion slices and simmer on low for about 1 One half hrs.
Trun the meat often and replace water, if necessary. Strain the
gravy and thicken with a little conrstarch if desired.

Traditionally served with wide noodles, or mashed potatoes and
carrots or mixed vegetables. Try out more marinade to adjust to your
taste.

Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY
Typed for you by Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip