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Category: |
Category: |
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Sour Beef |
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Ingredients: |
Ingredients: 3-4 lb beef rump or round roast
12 whole cloves
1 T sugar
2 ½ C water
1 T salt
1 ½ C white vinegar
2 T pickling spices
2 medium onions, sliced
6 bay leaves
broken gingersnaps
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Directions: |
Directions:1. In a large bowl or crock, combine all ingredients except the meat and the gingersnaps.
2. Add meat, turning to coat all sides.
3. Cover and refrigerate for 6-36 hours
*turn the meat at least twice while marinating or twice daily if marinating for longer than 6 hours.
4. When ready to cook, remove meat from marinade, wipe dry.
*Great Grandmom cut her meat into large chunks instead of cooking whole.
5. Brown meat in a little oil on each side.
6. Pour over excess oil.
7. Pour marinade through a strainer; strain into a bowl as you want to reserve the juice.
8. Take the strained spices and onions and tie them up in a piece of cheese cloth.
9. Add the marinade juices and bag of spices to the cooking pot along with the meat.
10. Cover and cook slowly , over a low heat about 1 ½ - 2 hours or until meat is very tender.
11. Remove the meat and keep it warm under aluminum foil. |
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Gravy for Sour Beef and Dumplings |
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Ingredients: |
Ingredients: For each cup of gravy combine: 3/4 C marinade; 1/4 C water
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Directions: |
Directions:1. Add 1/3 C of broken gingersnaps
2. Cook and stir a few minutes to thicken.
Great Grandmom says about 5 minutes
3. Taste the gravy; if not sweet enough add a little sugar.
4. Return the meat to the gravy to keep warm while cooking the dumplings.
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Potato Dumplings for the Sour Beef and Dumplings |
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Ingredients: |
Ingredients: 6 medium baking potatoes
2 eggs
1 1/2 tsp salt
1/2 c flour
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Directions: |
Directions:1. Boil the potatoes in their skin until tender
2. Peel them and coarsely grate them with a cheese grater.
*Do not mash them as they will be too mushy
3. Add eggs, salt and flour
4. Beat the batter with a fork until it's fluffy
5. Roll lighlty into 1" balls; place them onto a platter
* to avoid dough from sticking onto hands, rub a little flour on them.
6. Drop the balls into gently boiling lightly salted water for about 10 minutes.
*If water is boiling too hard, the dumplings will fall apart. |
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Personal
Notes: |
Personal
Notes: This is Great GrandMom Shortt's recipe.
Great GrandMom Shipley also had a delicious recipe for sour beef and dumplings. She was also known for being a great cook.
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This recipe for Sour Beef and Dumplings is from