It was harder to keep the meat tender and cook all the way through, but all in all this recipe was delicious. The gravy turned out absolutely spectacular. It would be hard to replicate that gravy without cooking the meat because it was so perfect as it is. If I had any criticism at all it’s give a little more tips on keeping the meat tender (:

A great recipe to bring back memories of my time living in Germany, as my mother-in-law used to make it for us. we actually use venison instead of beef and smoked bacon. I also just chopped up guerkins instead of using relish. I used a kallo beef stock cube for the gravy. served with red cabbage & potatoes.....one yummy meal!