I approached this recipe somewhat cautiously due to all the vinegar, but I figured anything that marinated for FIVE DAYS had to have something going for it. Everything worked very well, but it IS for folks that like things on the sour side. This being said, the sugar and spices complimented the acidity very nicely, the sour cream took everything down a notch of two and the result was a very pleasant meal. I also did a venison roast with this recipe, and I do believe I preferred it to the beef! One or two production notes: I substituted 1/2 cup of the water with 1/2 cup white wine (just couldn't resist) and I thickened the liquid a bit with Pillsbury Shake n' Blend flour before stirring in the sour cream. I also marinated the meal without ill effect in large freezer bags which kept the meat more submerged and took up less room in the fridge.
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I approached this recipe somewhat cautiously due to all the vinegar, but I figured anything...