Category: Main dishes, Meats
2 1/4 lb Beef, boneless & lean 1 3/4 oz Butter
4 Hardboiled eggs 1 Onion
3 1/2 oz Canadian bacon 1 Carrot
Salt to taste 1 tb Flour
2 tb Mustard, spicy 1/2 c Sour cream
1. Wash and dry meat; cut a deep pocket in one side. Fill the pocket with
the cubed bacon and the sliced and topped with mustard egg slices. Put the
eggs together as good as you can. Sew up the pocket with cooking thread.
Rub the meat with salt and a little more mustard.
2. In the bottom of a big, heavy skillet, melt the butter and add the meat
and the onion and carrot. Fry the meat shortly on all sides and then add a
cup of water and let it all simmer for about 2 hours. If necessary, add
more water. Stir in flour and a little water and stir into a gravy. Let it
cook for 10 more min. Strain the gravy and serve the meat sliced on a
platter with the onion and carrot. Serve with wide noodles or mashed
potatoes and more carrots or peas.
Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by
Linda Fields, Sysop, Cyberealm BBS, Watertown NY 1993
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: