Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------

--------------------------MARINADE-------------------------------
2 ea Onions, chopped
4 ea Carrots, chopped
2 ea Celery stalks, chopped
2 ea Cloves
10 ea Peppercorns
4 ea Bayleaves
4 ea Parsley sprigs
2 1/2 c Red wine vinegar
1 ea 4 pound beef round
Salt and pepper
Flour
4 tb Butter
2 c Beef stock

-------------------------DUMPLINGS------------------------------
6 ea Potatoes
Salt
2 ea Eggs, well beaten
1 c Flour
Nutmeg
24 ea Croutons

------------------------PREPARATION-----------------------------

1. Combine the marinade ingredients, Rub the roast with salt and
pepper.
Place the meat in the marinade and refrigerate for 4 days, turning
occasionally. Remove meat, pat dry and dredge with flour. Strain the
marinade.

2. Melt the butter in a large casserole and brown the meat evenly.
Saute the vegetables for 10 minutes, then add the stock and 1/2 of
the marinade. Cover and simmer for 3 hours, turning the meat once.
About 30 minutes before serving, stir 3 tablespoons flour and water
together and mix into the sauce. Continue to simmer.

3. Boil the potatoes until soft, then peel and rice. Mix in the eggs,
flour and seasonings. Press a crouton into the center of a spoonful
of dumpling mixture. Repeat to make 24 balls. Boil the dumplings for
10 minutes.

4. Place the meat and vegetables on a serving dish with the dumplings.
Reduce the gravy slightly and pour over the dish.

Preparation time: 45 minutes Meat marinades--4 days Cooking time: 3
1/2 hours Dumplings cook--10 minutes

Source: Larouse Treasury of Country Cooking Typed by Leonard Smith

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