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Ingredients
US|METRIC
6 SERVINGS
- 4 lb. bottom round roast (beef)
- 2 tsp. salt
- 1 cup dry red wine
- 1 cup red wine vinegar
- 1 1/2 qt. water
- 2 onion (sliced)
- 8 whole black peppercorns
- 10 juniper berries
- 2 bay leaves
- 2 whole clove
- 1/3 cup vegetable oil
- 2/3 cup carrots (diced, approximately 2 or 3 carrots)
- 2/3 cup diced onion (approximately 1 large onion)
- 2/3 cup diced celery (approximately 2 stalks)
- 1/2 cup tomato paste
- 1 cup all-purpose flour
- 1 qt. vegetable stock (approximately, to have on hand to adjust sauce)
- 3/4 cup sour cream
- 6 carrots (peeled, julienned, thin strips and steamed, for garnish, optional)
- 3 stalks celery (cut in 1/2 lengthwise and julienned and steamed, for garnish, optional)
- egg noodles, cooked and drained (as an accompaniment)
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NutritionView More
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940Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories940Calories from Fat490 |
| % DAILY VALUE |
| Total Fat54g83% |
| Saturated Fat19g95% |
| Trans Fat0g |
| Cholesterol190mg63% |
| Sodium1870mg78% |
| Potassium1720mg49% |
| Protein69g |
| Calories from Fat490 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber5g20% |
| Sugars12g |
| Vitamin A260% |
| Vitamin C25% |
| Calcium15% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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