Prep 20 mins
Cook 1 hr
From a book called Czech and Slovak Touches. This recipe is by Libbie Urban, a member of Fort Dodge, Iowa's Czech Heritage Board of Directors NOTE: Prep and Cooking times are a guess.
- 1 large onion
- 3 stalks celery
- 1 carrot
- 1 cup cooked tomatoes
- 1 tablespoon pickling spices
- 1 tablespoon mustard
- 1⁄4 cup lemon juice
- 1 1⁄2 cups water
- 1 tablespoon salt
- 6 lbs beef loin roast or 6 lbs rump roast
- 6 slices bacon
- 4 tablespoons flour
- 1 pint sour cream
- For brine, boil together all but the last four ingredients.
- Let cool.
- Cut fat from the beef and remove bones.
- Cut bacon slices into 1/2 inch strips.
- Cut slits in beef and stuff bacon into the slits.
- Place the beef in a deep dish and pour cool brine (reserve vegetables) over to cover.
- Marinate in refrigerator two days to one week.
- The longer the more tender and better flavored.
- Remove meat from brine.
- Place in a roaster and arrange vegetables around the beef.
- Add brine until beef is half covered.
- Bake at 350 degrees, covered, until tender.
- Pour remainder of brine into a pan and boil for awhile.
- Remove the beef from roaster when tender and slightly browned.
- Add the boiled brine to brine in the roaster.
- Beat the flour into the sour cream and mix into brine.
- Place beef in this mixture and return to oven, baking uncovered until the top of the gravy appears crusty.
- Slice beef into thin slices, pour gravy over meat and serve.
- Two or 3 tablespoon Worcestershire sauce may be added to gravy if desired.
- This dish can be prepared a day in advance and reheated.