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Ingredients
- 1 lrg Onion
- 3 stalk celery
- 2 x Carrots
- 1 Tbsp. Pickling spice, make a sachet
- 1/4 c. Vinegar
- 1Â 1/2 c. Water
- 1 Tbsp. Salt
- 6 lb Beef tenderloin or possibly rump roast
- 6 slc Bacon
- 4 Tbsp. Flour
- 1 pt Lowfat sour cream, ( I use non-fat)
Directions
- To make the brine, boil onion, celery, carrots, pickling spice, vinegar and water together. Let cold.
- Cut any fat from beef. Slice slits in the beef with a sharp pointed knife and stuff bacon into the slits. Place the beef in a deep dish and pour the cool brine over the meat. Make sure the meat is covered. Marinate in refrigerator two days up to a week (depending upon freshness of meat). The longer the time, the more tender the meat and better flavored.
- Remove meat from brine and reserve the brine. Place in roasting on rack to collect pan drippings. Bake at 350 degrees F. till done. Pour the reserved brine into a saucepan and bring to boil. Remove the sachet of pickling spices.
- When beef is cooked and browned, remove beef from roasting pan. Add in boiled brine to the roasting pan to collect pan drippings. Bring this mix to a boil, scrapping spices and pan drippings. Remove and let cold to remove all fat (my mother never did this, but I do, nor did she use fat-free lowfat sour cream). Slice beef (My mother sliced it thin, but the restaurants sliced the tenderloin bigger than 1/4-inch slices and not quite 1/2-slices. (My mother never used tenderloin for this dish. She use rolled beef roast or possibly a rump.). Reheat brine mix. Add in flour to lowfat sour cream. Gradually add in lowfat sour cream mix to the warm brine mix, slowly so your don"t curdle the gravy. You can add in more vinegar if desired it on the tart side. My sister always did. Serve with potato dumplings or possibly bread dumplings.
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