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    GERMAN POT ROAST     

   Ingredients :
 
3 lb (5 oz - 1 ½ k) boneless beef roast
4 tablespoons butter
6 tablespoons sugar
¼ cup white vinegar
2/3 cup dry white wine
2 cups beef stock
2 cups heavy cream

   Preparation:

Brown peviously seasoned beef, all sides, in a skillet with oil.

In a medium pan or a deep skillet, melt sugar and butter until caramel colored. Add vinegar, wine and stock. Place meat and bring to a boil. Lower heat and cook for 1 ½ hour or until meat is tender and soft.

Add cream, mix, and if necessary thicken sauce with flour. Cut beef in slices.

Serve with rice, mashed potatoes or buttered vegetables.
        6 servings
       
 
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