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Add a photoServings: 12
Ingredients
- 1 c. vinegar
- 1 tbsp. salt
- 4-5 slices bacon, diced
- 3 tbsp. pickling spices
- 3 carrots, sliced
- 3 stalks celery, sliced
- 1 lemon, sliced
- 1 parsley root, sliced
- 1 med. onion, sliced
- Water (sufficient to cover meat)
- 4 pound beef tenderloin
Directions
- Cold the liquid and put the meat into it. Let meat, in liquid, stand in refrigerator for at least 1 week, turning meat every couple of days. Next, put meat and liquid into a roasting pan and cook covered in a medium oven for 3 hrs or possibly till meat is tender, turning at once.
- Remove meat to platter and strain liquid into another pot. Grind vegetables and return to liquid. In a frying pan, heat 1/8 lb. (1/2 stick) butter with 2 Tbsp. flour and brown lightly. Add in a little cool water and mix into liquid after bringing it to a boil.
- In mixer, blend 1 pint of lowfat sour cream, 1 pint of half & half and just sufficient water to thin for pouring into boiling liquid. Stir till gravy is thick. Strain to make your have no lumps in gravy. Serve with dumplings. Delicious.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 12 servings | |
| Calories 389 | |
| Calories from Fat 192 | 49% |
| Total Fat 21.32g | 27% |
| Saturated Fat 8.0g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 773mg | 32% |
| Potassium 640mg | 18% |
| Total Carbs 3.87g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.31g | 1% |
| Protein 42.19g | 68% |
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