A few beef tips

Beef is much more in vogue in the United states than anywhere else in the whole world. If one were to total the steak and burger based meals prepared in the whole world, you would discover that the North america eats almost a quarter of the beef.

When buying beef steak you are better off shopping with a butcher instead of a big-name supermarket. A butcher will more often than not have a better range of beef cuts than the big-name general store, he will know the full history of his meat, will probably have looked after it in the right manner, and will usually be happy to give you tips on how best too cook it.

Cooking safety

If the deep fat fryer oil starts to smoke don't put the food in. Turn off the heat and leave it to cool.
Electrical appliances - especially those that work at high speeds, such as the washing machine - should be serviced each year.

Sauerbraten Mit Ingwer Kuchen Sosse(Saurebraten&Gingersan

	Category	Beef Recipes
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Ingredients And Procedures

4 lb Rump Roast; Beef, Boneless

8 ea Peppercorns

1 ea Bay Leaf

1 c Water

1/4 c Vegetable Oil

2 c Water; boiling

1/2 c Sour Cream

2 ea Onions; Thinly Sliced

4 ea Cloves; Whole

1 c White Vinegar; Mild

1/2 c Cider Vinegar

1/2 ts Salt

10 ea Gingersnaps

1 tb Unbleached Flour

Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it.

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<h1>Sauerbraten Mit Ingwer Kuchen Sosse(Saurebraten&Gingersan</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 lb Rump Roast; Beef, Boneless <P>8 ea Peppercorns <P>1 ea Bay Leaf <P>1 c Water <P>1/4 c Vegetable Oil <P>2 c Water; boiling <P>1/2 c Sour Cream <P>2 ea Onions; Thinly Sliced <P>4 ea Cloves; Whole <P>1 c White Vinegar; Mild <P>1/2 c Cider Vinegar <P>1/2 ts Salt <P>10 ea Gingersnaps <P>1 tb Unbleached Flour <P>Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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