Ingredients
8
8 servings
- •3 ½ pounds beef round steak
- •1 tablespoon salt
- •ground black pepper to taste
- •16 fluid ounces vinegar
- •1 ½ cups sliced carrots
- •1 cup sliced onion
- •12 peppercorns
- •5 whole cloves
- •3 bay leaves
- •1 sprig fresh parsley, chopped
- •2 tablespoons all-purpose flour
- •¼ cup butter
- •8 gingersnap cookies, crushed, or more to taste
- •1 tablespoon white sugar
Instructions
- Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
- Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl; pour over beef. Cover dish tightly with a lid or plastic wrap.
- Refrigerate beef, turning daily, for 3 to 7 days.
- Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
- Heat butter in a large Dutch oven over medium-high heat; brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
- Stir gingersnap crumbs and sugar into the liquid in Dutch oven; cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.
Nutritional Facts
Per 8 servings
- Calories: 412
- Carbohydrate: 14g
- Fat: 21g
- Fiber: 2g
- Protein: 41g
- Sugar: 6g
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