Title: Roast Beef with Vinegarsauce
Categories: Meat
Yield: 4 Servings
| 2 | tb | Butter |
| 29 | oz | Beef Shoulder |
| | | Salt |
| | | Pepper |
| 1 | | Onion, chopped, coarsley |
| 4 | tb | Wine Vinegar |
| 1 | c | Broth |
| 1 | c | Cream |
1.Heat butter in open pot; season beef and brown in butter on all sides.
2.Add the onion to meat;saute until onions are golden brown. 3.Add the
vinegar and let it cook until it is all evaporated. 4.Add broth and water
until the meat is half covered. Cover and bake in 200C preheated oven 2-3
hours. 5.Take out meat; keep warm. 6.Cook the sauce a little more then add
the cream and cook until the sauce is thick enough. Strain and season to
taste. 7.Cut the meat in slices and arrange on a plate and serve with
sauce. Translated by Brigitte Sealing Cyberealm BBS Watertown NY
315-786-1120