Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/4 lb Lean boneless beef roast 2 2/3 oz Bacon
1 pt Buttermilk 1 c Red wine
1 3/4 oz Butter 2 1/4 c Water1
1 Bayleaf 1 sl Rye bread
1 md Onion 2 Carrots
2 Whole cloves Salt
2 Peppercorns 1/2 c 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 1/2 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

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