Baltimore Style Sour Beef And Dumplings Sauerbraten
From coconut and lime cooking blog, july 2008. The absolute best recipe for sour beef and dumplings ever, according to my baltimore-born husband....
Steps
Warning: this part has to be done the day before you want to serve.
Stir together all of the marinade ingredients in a nonreactive bowl.
Place the roast in a nonreactive container and marinate overnight.
The day before is also a good time to make the gingersnaps if , like me , you are using homemade.
The next day: remove the meat and pour the marinade in the slow cooker.
In a large skillet , quickly brown all sides of the meat in the canola oil.
Add the meat into the slow cooker and turn on low for 6 hours.
During the last hour or so of cooking time: start to make the dumplings.
Bring a large pot of water to a rolling boil.
In a large bowl , combine the cooled mashed potatoes and salt and the egg.
Stir in the baking powder and add the flour in 1 / 2 cup increments until the it resembles a dough and the mixture holds its shape when molded.
Form into 2 to 4 inch balls.
They should be able to hold their shape but not be too floury.
Drop them into the water.
They should sin.
Ingredients
red wine vinegar, apple cider vinegar, onions, carrots, bay leaves, whole allspice, mustard seeds, whole cloves, black peppercorns, sugar, salt, red potatoes, flour, baking powder, egg, beef round steak, canola oil, gingersnaps