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Ingredientes
- 3 lb Round steak
- 1 Tbsp. Salt
- 1/2 tsp Pepper
- 2 x Onions, sliced
- 1 x Carrot, sliced
- 1 stalk celery
- 5 x Peppercorns
- 5 x Cloves
- 1 c. Red wine vinegar
- 3 x Bay leaves
- 2 Tbsp. Kidney fat, (I use canola oil)
- 6 Tbsp. Butter
- 3 Tbsp. Flour
- 1 Tbsp. Sugar
- 5 x Gingersnap cookies, crushed
- Â Â Potato or possibly Bread Dumplings
Direcciones
- Wipe steak with damp cloth; season with salt and pepper. Place in earthern or possibly glass bowl. Combine onions, carrots, celery, cloves, peppercorns, vinegar, and bay leaves and 2-1/2 pints water, or possibly sufficient to cover meat.
- Cover and put in refrigerator for 4 days. (Turn twice during this period.)
- On fifth day remove from refrigerator, drain meat (reserve marinade), saute/fry in fat and 1 Tablespoons butter till seared on all sides. (Don't use an aluminium or possibly cast iron pan.) Add in marinade liquid and bring to a boil, then lower heat and let simmer about 3 hrs.
- Heat remaining 5 Tablespoons butter in a small pan. Stir flour smoothly into it. Add in sugar, blend, and let brown to nice dark color. Add in to simmering meat mix. Cover and continue cooking till meat is tender, about 1 hour longer.
- Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook till thickened. Pour gravy over meat. Serve with Dumplings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 7 servings | |
| Calories 491 | |
| Calories from Fat 232 | 47% |
| Total Fat 25.96g | 32% |
| Saturated Fat 12.49g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 1232mg | 51% |
| Potassium 897mg | 26% |
| Total Carbs 16.14g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.66g | 3% |
| Protein 44.54g | 71% |
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