Sour Beef and Potato Dumplings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lb rump or sirloin tip roast
MARINADE
2 cups vinegar
2 cups water
2 onions peeled and sliced
1 lemon sliced
10 whole cloves
4 bay leaves
6 whole pepper corns
2 tablespoon salt
2 tablespoon sugar
POTATO DUMPLINGS
6 medium to medium large potatoes
2 eggs
1-1/2 tsp salt
1/2 cup flour
GINGERSNAP GRAVY
6 crumbled ginger snaps
1 cup of strained marinade
Broth from roasting pan
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Directions: |
Directions:SOUR BEEF
1. Mix all Marinade ingredients together
2. Place roast into Marinade and cover
3. Refrigerate for 3 days turning roast 2-3 times a day.
4. After the roast has marinated for 2-3 days, remove from Marinade and place in roasting pan. Cook in a 350º oven until fork tender.
POTATO DUMPLINGS
1. Boil potatoes with jackets on
2. Chill in refrigerator for a minimum of 12 hours.
3. Remove from refrigerator, peel and grate or rice potatoes (cannot be any lumps)
4. Add eggs, salt and flour, mix with a fork until fluffy.
5. Roll into balls about 1 - 1 1/2 inches (if desired place a small plain croûton in the center of each ball)
6. Refrigerate overnight.
7. Drop balls into rolling boiling water. When the balls float, they are done.
GINGERSNAP GRAVY
1. In saucepan combine drippings from roasting pan and 1 cup of the marinade and gingersnaps.
2. Heat and thicken to desired consistency. |
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Personal
Notes: |
Personal
Notes: 1. When making the Marinade be sure to measure carefully, when it says 10 whole cloves it means 10 not 9 and not 11. I'm speaking from experience, if the marinade is not mixed correctly the beef will not turn out.
2. This recipe might sound complicated, but the results are delicious!
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