Sauerbraten mit kartoffelkl"sse

Yield: 8 Servings MMM

Ingredients:

2 ea Onions chopped
4 ea Carrots chopped
2 ea Celery stalks chopped
2 ea Cloves
10 ea Peppercorns
4 ea Bayleaves
4 ea Parsley sprigs
2 1/2 c Red wine vinegar
1 ea 4 pound beef round Salt and pepper Flour
4 tb Butter
2 c Beef stock MMMMM-------------------------DUMPLINGS------------------------------
6 ea Potatoes Salt
2 ea Eggs well beaten
1 c Flour Nutmeg
24 ea Croutons

Instructions:

MMMMM------------------------PREPARATION----------------------------- 1. Combine the marinade ingredients Rub the roast with salt and pepper. Place the meat in the marinade and refrigerate for 4 days turning occasionally. Remove meat pat dry and dredge with flour. Strain the marinade. 2. Melt the butter in a large casserole and brown the meat evenly. Saute the vegetables for 10 minutes then add the stock and 1/2 of the marinade. Cover and simmer for 3 hours turning the meat once. About 30 minutes before serving stir 3 tablespoons flour and water together and mix into the sauce. Continue to simmer. 3. Boil the potatoes until soft then peel and rice. Mix in the eggs flour and seasonings. Press a crouton into the center of a spoonful of dumpling mixture. Repeat to make 24 balls. Boil the dumplings for 10 minutes. 4. Place the meat and vegetables on a serving dish with the dumplings. Reduce the gravy slightly and pour over the dish. Preparation time: 45 minutes Meat marinades--4 days Cooking time: 3 1/2 hours Dumplings cook--10 minutes Source: Larouse Treasury of Country Cooking Typed by Leonard Smith