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Categories:
bacon dill butter onion garlic carrots tomatoes whole allspice thyme bay leaf red wine water salt pepper egg noodles
Viewed: 23 - Published at: 3 years agoIngredients
- 1/2 lb. bacon
- 8 slices (2 1/2 lb.) top round
- 8 dill pickle halves
- 1/4 c. butter or bacon drippings
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 3 medium carrots, sliced
- 2 medium tomatoes, chopped
- 1/4 c. whole allspice
- 1/2 tsp. thyme
- 1 bay leaf
- 1/2 c. dry red wine
- 1 1/2 c. water
- 2 1/2 tsp. salt
- 1/8 tsp. pepper
- 1 lb. medium egg noodles
Method
- Pound top round (halves if large).
- Roll pickle in meat and surround with bacon.
- Fasten with toothpick.
- Salt and pepper and brown in butter.
- Drain off excess fat.
- Add onion, garlic, carrots, tomatoes, allspice, herbs, wine, 1 cup water, salt and pepper.
- Simmer 1 hour.
- Remove meat and blend in remaining water and flour.
- Cook and stir until sauce boils for 1 minute.
- Reduce heat and return meat.
