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Kitchen Mailbox Countdown to Dinner Dining
Beef or Venison Sauerbraten

2 cups dry red wine
1 stalk celery, minced
1 carrot, finely chopped
1 red onion, chopped
1 bay leaf
2 tablespoons whole black peppercorns
1 teaspoon salt
1/4 teaspoon dried thyme
1 3/4 pounds (or more) beef sirloin
2 tablespoons butter
1/2 tablespoon all-purpose flour
1/2 cup sour cream

Combine marinade ingredients(wine through thyme) in container large enough to hold meat, mixing well. Wash meat and carefully trim off all visible fat. Put meat in marinade, turning to coat all sides. Refrigerate for 3 days, turning each morning and evening. Remove roast and pat dry

Strain marinade and reserve. In large skillet (we used a Dutch oven) brown meat on all sides in butter. Pour marinade in skillet and cover. Simmer 1 1/2 hours (our roast was more than 2 pounds so we simmered for 2 1/2 hours) or until tender. Remove to warm platter. Add flour and sour cream to skillet. Cook, stirring until thickened. Slice meat and serve with sauce. Serves 6.

Irene Parkinson, West Mifflin, in "Out of This Kitchen"

Thursday, May 13, 1999

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