![]() Remove the fried bread cubes to a paper towel to drain. Fry the bread cubes in butter until they start to brown. Cut 2-3 slices of white bread into ½” cubes. Cut the roll into 12 to 16 one-inch pieces. Shape the dough into a roll about 2” in diameter. Knead this into a dough on a well floured board about 15 times. To the cooled potato mixture, add 2 eggs, slightly beaten, 1 small grated onion (optional) and 1-¼ cups of flour. Add 2 cups of Betty Crocker Potato Buds and stir until all the liquid is absorbed. Place the above ingredients in a 3 quart cook pot and heat until the butter is melted. Return the meat to the gravy and hold in the crock pot to keep warm while you make the dumplings.Ģ-3 slices white bread (or use packaged pre-made seasoned croutons) Adjust the flavor, as desired, by adding beef bouillon cubes, brown sugar and balsamic vinegar. Add crushed ginger snaps and simmer until the gravy reaches the desired thickness. Strain the stock into a stainless or other non-reactive cook pot and bring to a boil. Remove the meat from the crock pot to a large bowl. Crock pots vary, so use a dinner fork to test for tenderness. Pour the meat and marinade into a large crock pot and simmer slowly for 6 to 8 hours (or more) until the meat is tender. Cover the bowl with plastic wrap and marinate the beef in the refrigerator for 3 days, turning the meat several times. Place a small plate on top to keep the meat from floating above the marinade. Mix all the ingredients together and pour over the meat. Place the beef chunks in a large ceramic bowl. Ingredients for the Sour Beef and the Gravy:Ĥ lbs beef (boneless round roast or chuck), some suet left on – cut into 2” large chunks Now this is not a recipe you can throw together in 20 minutes, so I offer it as a “culinary plan” for a special Sunday dinner where the prep starts on the prior Wednesday. ![]() My Mom has made this dish for as long as I can remember. My history with this dish goes back to my childhood. Imagine wonderfully flavorful, tangy, tender chunks of beef in a delicious rich gravy thickened with ginger snaps, and served with silky potato dumplings. There is a real chill in the air, so I had a craving for one of my favorite “stick to your ribs” dishes, namely Sour Beef and Dumplings.
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