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  • Pot Roast With Potato Dumplings

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    Pot Roast With Potato Dumplings
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 5 pound round steak or possibly pot roast
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 2 onions, sliced
    • 1 carrot, sliced
    • 1 stalk celery, minced
    • 4 cloves
    • 4 peppercorns
    • 1 pt. red wine vinegar
    • 2 bay leaves
    • 2 teaspoon kidney fat or possibly shortening
    • 6 tbsp. butter (if meat is not fat)
    • 5 tbsp. flour
    • 1 tbsp. sugar
    • 8 gingersnaps, crushed
    • Potato dumplings

    Directions

    1. Salt and pepper meat. Combine onions, carrots, celery, cloves, peppercorns, wine vinegar, bay leaves and pour over meat. Cover and chill for 4 days. On 5th day, drain, reserving marinade liquid.
    2. Saute/fry meat in kidney fat till browned on all sides. Add in marinade liquid. Heat butter in saucepan, add in flour; stir till smooth. Add in sugar and cook till dark brown. Add in to meat. Remove to platter. Stir gingersnaps into juices and cook till thick. Pour over meat and dumplings.

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