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Рецепт Pickled Beef Tenderloin

by CookEatShare Cookbook

Ингредиенты

1 c. vinegar 1 tbsp. salt 4-5 slices bacon, diced 3 tbsp. pickling spices 3 carrots, sliced 3 stalks celery, sliced

1 lemon, sliced 1 parsley root, sliced 1 med. onion, sliced Water (sufficient to cover meat) 4 pound beef tenderloin

Инструкции

1. Cold the liquid and put the meat into it. Let meat, in liquid, stand in refrigerator for at least 1 week, turning meat every couple of days. Next, put meat and liquid into a roasting pan and cook covered in a medium oven for 3 hrs or possibly till meat is tender, turning at once.
2. Remove meat to platter and strain liquid into another pot. Grind vegetables and return to liquid. In a frying pan, heat 1/8 lb. (1/2 stick) butter with 2 Tbsp. flour and brown lightly. Add in a little cool water and mix into liquid after bringing it to a boil.
3. In mixer, blend 1 pint of lowfat sour cream, 1 pint of half & half and just sufficient water to thin for pouring into boiling liquid. Stir till gravy is thick. Strain to make your have no lumps in gravy. Serve with dumplings. Delicious.

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