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Suggest a better description1. Put the meat in a ceramic or glass bowl. Pour the buttermilk, wine, and bayleaf over the meat. Add the peppercorns and onions. Keep in the refrigerator for at least 3 days, marinating the meat daily. 2. After 3 days, remove meat from the refrigerator. In a deep Dutch oven, fry the bacon and set aside. Put meat in the bacon drippings and brown on all sides quickly. Add 3 Tablespoons of the marinade (liquid only) and cover and simmer for 10 minutes. Add the water, tomato paste, and carrots. Crumble the bacon and add to the meat. 3. Cover and simmer for about 1 1/2 hours, making sure to watch the level of fluids in the dutch oven. Replace with water if it gets too low. When the meat is done, remove the meat and the carrots and keep warm. Stir in the cornstarch to thicken the juices and boil for a short time to the desired consistency. 4. Slice the meat and serve with the gravy and potato dumplings or wide noodles (other German choices include boiled potatoes or baked potatoes) and the carrots. Source: Brigitte Sealing, originally from Berlin, Germany -- now a US citizen and member of Cyberealm BBS Watertown NY originally posted 4/1/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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Serving Size: 1 Serving (548g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 187 | ||
Calories from Fat: 18 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 5.2mg | 2 % | |
Sodium 153.4mg | 5 % | |
Potassium 445.3mg | 12 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 14.8g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 187
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