See below ingredients and instructions 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
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
Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you
by Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993