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Svickova (Marinated beef in sweet/sour gravy) Recipe

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This recipe for Svickova (Marinated beef in sweet/sour gravy), by , is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Eleanor (Dolejs) Fiala
Added: Monday, August 27, 2007


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.

Personal Notes:
Grandma (Dolejs) Fiala is Elizabeth (Fiala) Kerns' Grandmother.




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