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SCHMORBRATEN POT ROAST

3 1/2 lbs. beef, chuck roast or rump roast
2 rounded tablespoons lard, no substitutes
2 rounded tablespoons flour
1 small onion
1 carrot
2 sprigs parsley
1 sprig celery leaves
1 small leek
2 small tomatoes
1 pint soup stock
1 large bay leaf, optional
salt and pepper

Peel onion, carrot and celery. Cut onion in wedges, carrot, celery, and leek in strips. Slice tomatoes. Rub beef with salt and pepper. Melt lard in pan and brown beef very well on all sides. Add flour and onions, stir in and brown.
Mash in tomatoes and add other
vegetables. Add soup stock, stirring to
dissolve crust in pan. Cover and simmer
very slowly until done. Salt and pepper
gravy, strain through a sieve and serve.

TYPICAL MENU:

Einlaufsuppe –Egg drop soup
Schmorbraten –Pot Roast
Kartoffelpuree-Mashed Potatoes
Gemischter Salat-Mixed Salad

Miller's German Cookbook

Olga

 

 

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Last updated October 18, 2004