Sour Beef And Dumplings Baltimore Recipes

SOUR BEEF & DUMPLINGS RECIPE

Steps:

• Sour Beef: 1) in a large, non-reactive bowl, combine eye roast, onions, sugar, pepper, pickling spices. Add enough apple cider vinegar to cover meat. Cover and soak in the refrigerator overnight. 2) In a large pot, dump the entire contents of the bowl. Add water to cover and bring to a boil. Cover and simmer 2 hrs. Remove meat and keep warm. 3) Strain pot liquid. Dissolve gingersnaps in some of the hot liquid from pot. Stir to make a loose paste. Slowly add the gingersnap slurry back to pot. Stir, cover and simmer for about 15 mins. Gravy may need to be strained again before serving. Dumplings: 1) Stir ingredients until soft dough forms. 2) Drop by spoonfuls into boiling gravy (or boiling water or broth); reduce heat. 3) Cook uncovered 10 mins. Cover and cook an additional 10 mins.

TRADITIONAL SAUERBRATEN

Steps:

• Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.
• Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.
• Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice.
• Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.