2 lb Boneless roast beef
1/2 l Buttermilk
1 c Red wine
1 Onion, sliced
5 Strips of bacon
1/2 l Water
1 cn (small) tomato paste
3 tb Cornstarch
2 Carrots, sliced
1. Put the meat in a ceramic or glass bowl. Pour the buttermilk,
wine, and bayleaf over the meat. Add the peppercorns and onions.
Keep in the refrigerator for at least 3 days, marinating the
2. After 3 days, remove meat from the refrigerator. In a deep Dutch oven, fry
the bacon and set aside. Put meat in the bacon drippings and brown on all sides
quickly. Add 3 Tablespoons of the marinade (liquid only) and cover and simmer
for 10 minutes. Add the water, tomato paste, and carrots. Crumble the bacon
and add to the meat.
3. Cover and simmer for about 1 1/2 hours, making sure to watch the level of
fluids in the dutch oven. Replace with water if it gets too low. When the meat
is done, remove the meat and the carrots and keep warm. Stir in the cornstarch
to thicken the juices and boil for a short time to the desired consistency.
4. Slice the meat and serve with the gravy and potato dumplings or wide noodles
(other German choices include boiled potatoes or baked potatoes) and the carrots.