Recipe - Sauerfleisch (Boeuf A La Mode)

1 kg Beef (shoulder or leg) (a
generous 2 lbs)
40 g Flour (1/3 cup)
50 g Fat (3 One half Tbsp)
1 Onion, finely chopped
Salt and pepper to taste
Vinegar marinade:
2 l Water (2 qts plus One half cup)
Vinegar to taste
1 Onion
A few cloves
1 Piece lemon peel
One half Yellow turnip [substitute:
carrot]
1 Bay leaf
A few peppercorns

Colloquially referred to as 'Boefflamott'.

Prepare the marinade by combining all the ingredients and briefly bringing
to a boil. After marinade has cooled completely, soak the meat in it for 2
to 3 days. Then remove the meat from the marinade and again bring the
marinade to a boil. Add the meat again and cook for 1 One half to 2 hours.

Meanwhile, in a large pot, prepare a dark roux of the fat and flour. Add
the chopped onion. Gradually add enough hot marinade to obtain a thick
gravy. Season to taste with salt, a bit of sugar, and lemon. Let the
cooked, cut or sliced up meat briefly steep in the gravy before serving.

Serve with potato dumplings or bread dumplings.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)

Posted by: Karin Brewer, Cooking Echo, 9/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini