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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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From a book called Czech and Slovak Touches. This recipe is by Libbie Urban, a member of Fort Dodge, Iowa's Czech Heritage Board of Directors NOTE: Prep and Cooking times are a guess. Ingredients:
1 large onion |
3 stalks celery |
1 carrot |
1 cup cooked tomato |
1 tablespoon pickling spices |
1 tablespoon mustard |
1/4 cup lemon juice |
1 1/2 cups water |
1 tablespoon salt |
6 lbs beef loin roast or 6 lbs rump roast |
6 slices bacon |
4 tablespoons flour |
1 pint sour cream |
Directions:
1. For brine, boil together all but the last four ingredients.
2. Let cool.
3. Cut fat from the beef and remove bones.
4. Cut bacon slices into 1/2 inch strips.
5. Cut slits in beef and stuff bacon into the slits.
6. Place the beef in a deep dish and pour cool brine (reserve vegetables) over to cover.
7. Marinate in refrigerator two days to one week.
8. The longer the more tender and better flavored.
9. Remove meat from brine.
10. Place in a roaster and arrange vegetables around the beef.
11. Add brine until beef is half covered.
12. Bake at 350 degrees, covered, until tender.
13. Pour remainder of brine into a pan and boil for awhile.
14. Remove the beef from roaster when tender and slightly browned.
15. Add the boiled brine to brine in the roaster.
16. Beat the flour into the sour cream and mix into brine.
17. Place beef in this mixture and return to oven, baking uncovered until the top of the gravy appears crusty.
18. Slice beef into thin slices, pour gravy over meat and serve.
19. Two or 3 tablespoon Worcestershire sauce may be added to gravy if desired.
20. This dish can be prepared a day in advance and reheated.
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