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Ingredientes
- 3 lbs. 2 inch thick round steak
- 1 tbsp. salt
- 1/2 teaspoon pepper
- 2 onions, sliced
- 1 carrot, sliced
- 1 stalk celery, sliced
- 4 cloves
- 4 peppercorns
- Gingersnaps (optional)
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1 pt. red wine vinegar
- 2 bay leaves
- 2 tbsp. beef fat or possibly oil
- 6 tbsp. butter
- 5 tbsp. flour
- 1 tbsp. sugar
Direcciones
- Wipe meat with damp cloth and season with salt and pepper. Place in glass or possibly enamel bowl with salt, pepper, onions, carrot, celery, cloves, peppercorns, red wine vinegar, bay leaves, ginger, cinnamon, and sufficient water to cover the meat.
- Cover and place in the refrigerator for 4 days. On the fifth day, drain meat reserving liquid. Saute/fry meat in 2 Tbsp. fat and 1 Tbsp. butter till all sides are seared. Add in marinade and bring to a boil.
- Lower heat and simmer 3 hrs. Heat 5 Tbsp. butter in a pan. Blend in flour and sugar and let brown. Add in to simmering meat mix. Cover and continue cooking till meat is tender--about one more hour. Remove meat to serving platter. Stir gingersnaps into the pot juices and cook till thickened. Pour this gravy over the meat and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 214 | 67% |
| Total Fat 24.16g | 30% |
| Saturated Fat 14.25g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 1908mg | 80% |
| Potassium 219mg | 6% |
| Total Carbs 19.25g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 6.46g | 4% |
| Protein 2.14g | 3% |
