- 2-3 pounds beef roast
- 1 slice of bacon, sliced into thin strips
- 2 tablespoons butter, softened
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 medium parsnips, chopped
- 1/2 small celery root, diced (I didn't find this at the local supermarket, but the nearby Sprouts Farmers Market carried it)
- 2 bay leaves
- 1/2 teaspoon allspice
- 1 teaspoon thyme
- 1 tablespoon dried parsley or 2 tablespoons fresh parsley
- 1 cup / 8 fluid ounces red wine vinegar
- 1/2 teaspoon sugar
- The juice of 1 lemon
- 1/2 cup sour cream
24 hours before cooking time, cut small slits into beef and stuff with slices of bacon, rub meat with softened butter and season with salt and pepper. If the ceramic bowl of you slow cooker is removable, place meat in the ceramic bowl of your slow cooker, if not use a glass bowl. Surround meat with chopped onion, carrots, parsnip, and celery root. Sprinkle on thyme, allspice and parsley. Season with salt and more pepper: add bay leaves. Pour in the vinegar. Add a little more water or vinegar if you need to in order to cover the meat, but remember that the vegetables will let off a little liquid in the marinade. Cover the bowl and refrigerate. Turn the meat in the marinade occasionally.
After letting meat marinade for 24 hours, transfer everything to slow cooker and cook on low for 8 hours. After meat is done cooking, Remove meat from crockpot and place on plate. Cover with foil to keep warm.
Puree the vegetables and juices marinade with blender or food processor. Pour the vegetable puree into a medium-sized saucepan and heat to a low boil. Season with salt and pepper. Add the lemon juice and sugar. If the sauce needs thinning, add some water or beef broth. Finally, just before serving, stir the sour cream into the sauce and heat it through. Don't let it boil, or you risk the sour cream curdling.
Slice meat and serve with sauce and bread dumplings (see recipe below). If desired, Garish with a lemon slice and a little bit of cranberry sauce
- 4 cups of flour (500 g)
- 1 package of yeast (I used 1 tablesoon)
- 2 eggs
- A pinch of salt
- 1/4 teaspoon of sugar
- 1 1/4 cup of warm milk
- 2 stale hot dog buns, cubed
Combine the 1 cup wark milk, yeast, and sugar in a bowl, until yeast is disolved. Combine the salt and flour in another. Add the flour to the liquid bowl once the yeast has dissolved, and add the rest of the milk and eggs. Knead the dough very thoroughly, and let it sit in a covered bowl for 1 hour.
Once the dough has risen, knead the hot dog buns tear it into three pieces and knead the dough into loaves about 2 inches wide and 6-8 inches long . Let them rise again for 20-30 under a towel. In the mean time, start a large pot of salted water to boil. After the loves have risen, place them in the boiling water. (you'll only be able to cook one or two loves at a time, the poof up quite a bit.) Boil for 15-20 minutes flipping over once to make sure dumplings cook evenly. Remove from water and let cool. Cut into 3/4 inch slices.
This is me at Helfstyn castle ruins. This was one of my favorite castles/mansions I got to see.
And this is me and my friend, using her crutches to sword fight on a draw bridge at Karlstejn Castle.