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Saurbraten--Pennsylvania Dutch Cooking

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

30 min

Ready

45 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each beef chuck roast
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2 each onions
sliced
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4 slices bacon
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1 tablespoon cloves
whole
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1 teaspoon allspice
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1 dash sugar
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Ingredients

Amount Measure Ingredient Features
1 each beef chuck roast
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2 each onions
sliced
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4 slices bacon
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15 ml cloves
whole
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5 ml allspice
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1 dash sugar
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Directions

Place meat in non-reactive dish or bowland cover with wolution of half vinegar and half water, put in two large onions, sliced.

Do this two or three days before the meat is wanted.

On the day before it is to be cooked, cut 4 slices of bacon into 1 inch pieces and chop fine 1 tablespoon of the onion which has been soaking in the vinegar.

Cut holes in themeat 1 or 2 inches apart and stuff bits of the bacon and chopped onion into the holes.

Put the meat back into the solution, add 1 tablespoon whole cloves and 1 teaspoon whole allspice.

Bake the meat as a pot roast in part of the solution, until tender.

Use more of the solution, adding sugar to taste, in making the gravy which will be almost black.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 3548% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 95mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 4%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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