1 rump rost or beef sirloin tip or beef tenderloin 1 lare onion 2 carrots 2 pieces (stalks) of celery 4 thin slices of lemon (fresh) Whole pickling spice, enough to cover the small of the palm of the hand Pinch of thyme Pinch of marjoram 1 bay leaf
Using the proportion of 1/2 c. vinegar to 1 1/2 c. water, make enough liquid to completely cover the meat and place in a sauce pan. Add spices and vegetables and bring to a boil. Simmering two to three minutes. Let cool. Immerse meat in the liquid in a large covered glass dish. Refrigerate for 3 days, turning meat over once each day. When ready to rast, strain liquid. Place meat in a roading pan and add enough liquid to cover approximately one inch deep. Cover the roast and cook u ntil tender. Adding broth as needed. Slice meat and serve with gravy and dumplings.
Gravy: Strain broth. Fold three tablespoons of flour into one pint of sour cream nd add a small amount of hot broth until thinned down. Add to remaining broth.
Grandma (Dolejs) Fiala is Elizabeth (Fiala) Kerns' Grandmother.