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Ingredientes
- 5 pound round steak or possibly pot roast
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 onions, sliced
- 1 carrot, sliced
- 1 stalk celery, minced
- 4 cloves
- 4 peppercorns
- 1 pt. red wine vinegar
- 2 bay leaves
- 2 teaspoon kidney fat or possibly shortening
- 6 tbsp. butter (if meat is not fat)
- 5 tbsp. flour
- 1 tbsp. sugar
- 8 gingersnaps, crushed
- Potato dumplings
Direcciones
- Salt and pepper meat. Combine onions, carrots, celery, cloves, peppercorns, wine vinegar, bay leaves and pour over meat. Cover and chill for 4 days. On 5th day, drain, reserving marinade liquid.
- Saute/fry meat in kidney fat till browned on all sides. Add in marinade liquid. Heat butter in saucepan, add in flour; stir till smooth. Add in sugar and cook till dark brown. Add in to meat. Remove to platter. Stir gingersnaps into juices and cook till thick. Pour over meat and dumplings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 12 servings | |
| Calories 424 | |
| Calories from Fat 197 | 46% |
| Total Fat 22.02g | 28% |
| Saturated Fat 9.85g | 39% |
| Trans Fat 0.24g | |
| Cholesterol 91mg | 30% |
| Sodium 388mg | 16% |
| Potassium 746mg | 21% |
| Total Carbs 9.46g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.96g | 2% |
| Protein 42.63g | 68% |
