Ingredients:
1 jar marinated tomatoes in juice
1½ kilograms boneless chuck/rump/beef roast
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cooking oil
½ cup finely chopped sausage
3 carrots, chopped
2 onions, chopped
4 garlic cloves, chopped
1 bay leaf
1-2 cups red wine
2 dill pickles, chopped
½ cup parsley, finely chopped
2 tablespoons sour cream (optional)
Directions:
Drain and save the juice from canned tomatoes.
Discard any excess seeds. Coarsely chop the tomatoes and set aside. Sprinkle
beef on both sides with salt and pepper. In a large stewing pot, heat 1
tablespoon oil over a medium heat and brown beef well on both sides. Remove
meat and discard oil and any burned meat. Add the other tablespoon of oil to
the pot. Add sausage, carrots and onions. Sauté the mixture until ingredients
are slightly softened (about 5 minutes). Stir in garlic, bay leaf and 1 cup red
wine and cook until the mixture is reduced to about ½ cup (about 5 minutes).
Return the beef to the pot and add the dill pickles, tomatoes and ¼ cup tomato
juice and half of the parsley. Cover and simmer the meat for 2-3 hours, until
very tender. Turn the meat 2-3 times during cooking, adding more tomato juice
and wine as needed to keep the meat moist. Remove the meat and let stand a few
minutes before slicing. When sliced, sprinkle with remaining parsley on the
meat and surround with the cooked vegetables. Press the remaining sauce through
a sieve and serve this sauce with the meat. At this point, mix in the sour
cream for a thicker, heartier sauce. Serve with mashed potatoes or lightly
buttered noodles. Yields 6-8 servings.
Bon Appetit!
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