MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sauerbraten A La Brigitte
 Categories: Beef, Herbs, Vegetables, Wine
      Yield: 6 Servings

  2 1/4 lb Lean beef roast; boneless
      1 pt Buttermilk
  1 3/4 oz Butter
      1    Bay leaf
      1 md Onion
      2    Whole cloves
      2    Peppercorns
  2 2/3 oz Bacon
      1 c  Red wine
  2 1/4 c  Water
      1 sl Rye bread
      2    Carrots
           Salt
    1/2 c  Tomato paste

  Wash and dry meat well. Put in a porcelain or glass bowl. Peel and
  slice the onions and the carrots and place on top of the meat. Add
  the bay leaf and the peppercorns and then pour the wine and the
  buttermilk over it all. Let the meat marinade for 3 days, turn it
  over daily.

  Cut the bacon in cubes and fry it in the butter until it is crisp.
  Add the meat and lightly brown on all sides. Add 2 tb marinade and
  simmer for 10 minutes more.

  Add the tomato paste and the crumbled rye bread and salt to taste.
  Add the carrot and onion slices and simmer on low for about
  1-1/2 hours. Turn the meat often and replace water, if necessary.
  Strain the gravy and thicken with a little corn starch if desired.

  Traditionally served with wide noodles, or mashed potatoes and
  carrots, or mixed vegetables. Try out more marinade to adjust to
  your taste.

  Recipe by Brigitte Sealing

  Typed by: Linda Fields, 1993

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