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Sauerfleisch (Boeuf A La Mode)



4 Servings
1 Kg beef (shoulder (or leg) (a)
-generous,2 lbs)
40 g flour (1/3 cup)
50 g fat (3 1/2 tbsp)
1 onion,finely chopped
1 salt and pepper,To Taste
1 vinegar marinade
2 l water (2 qts plus 1/2 cup)
1 vinegar,To Taste
1 onion
1 a few cloves
1 piece lemon peel
1/2 yellow turnip [substitute
-carrot]
1 bay leaf
1 a few peppercorns
Colloquially referred to as 'Boefflamott'.


Prepare the marinade by combining all the ingredients and briefly bringing to a boil. After marinade has cooled completely, soak the meat in it for 2 to 3 days. Then remove the meat from the marinade and again bring the marinade to a boil. Add the meat again and cook for 1 1/2 to 2 hours.
Meanwhile, in a large pot, prepare a dark roux of the fat and flour. Add the chopped onion. Gradually add enough hot marinade to obtain a thick gravy. Season to taste with salt, a bit of sugar, and lemon.
Let the cooked, sliced meat briefly steep in the gravy before serving.
Serve with potato dumplings or bread dumplings.
Serves 4.













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