Recipe by GOURMETFOX
"My grandmother, Margaret Pokorny, immigrated here from what was, then, the Austro-Hungarian Empire. This is one of her recipes which I have adapted for easier cooking. Serve with spaetzle and cucumber salad, and plenty of bread to sop up the gravy."
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carrots, finely chopped
celery, finely chopped
onion, finely chopped
salt to taste
1 (16 ounce) container
I used 1/2 c. vinegar and 2 1/2 c. because I don't like a strong vinegar taste. It turned out really well and this was my first time cooking a roast. The roast was perfectly tender and quite tasty...even better the second day.
This recipe was too sour. The use of white vinegar was over powering. My husband refused to eat it. Now I have a lot of sour meat to eat on my own.
I just made this recipe - it was my first pot roast ever - and it turned out great! Soooo easy. My husband rated it 5 stars :) However, I do think that next time I won't use as much vinegar as the recipe calls for. But other than that it was fantastic!!!!!
It's a great dish and we Czechs call it SVICKOVA
A really fantastic dish. I used a cross-rib roast and halved the recipe, and it was still great. I didn't have as much sour cream as the recipe called for, but I thickened the gravy with a little milk and cornstarch.
I have made this recipe before but with two important differences. Instead of vinegar, use two large dill pickles chopped into 1/2" pieces. The acdid in the pickles tenderizes the meat, just like the vinegar does but it adds a nicer flavor. To all the other ingredients, add a package of dried mushrooms (boletus is best) that have been rehydrated in warm water. This is really one of my favorite recipes.
Very good, as long as you like vinegary flavors. The "gravy" was very watery, and not what i would consider gravy, but it tasted very good, and we sopped it up with bread like Gourmetfox reccomended. Perhaps cooking it un-covered would make the gravy thick.
This is a wonderfull recipe I will use it, as is, over and over again
Thank You "GURMETFOX"!!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef in Bay Leaf Gravy
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 620
** Calories from Fat: 400
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