This is a recipe from my grandmother, passed down for generations. The gravy will have quite a strong taste of red wine, so if you do not like the flavor of wine this might not be a good dish for you. It is very simple, yet delicious. It will take around 3 ½ hours for a 2lb roast, largely unattended. It might take you a few times of making this to get it just the way you like. As with all the other recipes, this is Gluten free if you use ingredients that do not contain Gluten. (That sounds blatantly obvious…)
2lb beef roast, cut of your choice
1 pork jowl or other fatty, smoked pork
1 medium onion, coarsely chopped
¾ stick of butter
1/3 cup of vegetable oil
1-2 bottles of dry red wine
3-4 beef bullion cubes
2-3 bay leaves
Around 20 black pepper corns
1 cup (8oz) sour cream
Flour or corn starch for thickening
· In a large pot, heat the butter and vegetable oil until they sizzle. Brown the meats on all sides. Take them out and put them to the side.
· Sautee the onions until they turn a nice dark brown color.
· Add the meats and fill up the pot with wine and water, almost covering the roast completely. We used 4/5 wine and 1/5 water, but you can use more water if you like.
· Throw in all the seasonings and the bullion cubes. Salt to taste. Bring to a boil.
· Cover and simmer for 2 ½ hours, tasting the stock about half way. Add more salt if necessary.
· Remove the meat, set it to the side. Pour the stock through a sieve.
· Bring the stock to a boil and thicken it with flour or corn starch.
· As soon as the gravy has reached its desired consistency, remove it from the heat. Add the sour cream.
Slice the beef and serve it with gravy. Traditionally, our family used to eat this roast with Knödel, a German potato dumpling. Since these are not widely available in the US (and are mostly not Gluten free), we have been serving it with noodles or mashed potatoes.
I hope you enjoy!