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Meat preparation

1. Wipe steak and season with salt and pepper. Put in glass bowl. Add chopped onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat. Cover and marinate in refrigerator for 4 days.

2. On fifth day remove from marinade and sauté meat in bacon drippings and 1 tbsp butter until seared. Cover with marinade and bring to boil, then lower heat and simmer for 3 hours.

3. Melt remaining 5 tbsp of butter in a pan and stir in flour to form a roux. Blend in sugar and brown. Stir roux into liquid in the pot. Add raisins.

4. Cover and simmer until meat is tender, for 1 hour.

5. Place meat on a serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour over meat.

6. Serve with potato dumplings, apple sauce and red cabbage (optional).


Potato Dumplings

Peel and mash the potatoes. Add eggs and flour, form mixture into little balls. Cool for 1 hour.

Cook the dumplings in salted water for 3 minutes until they rise to the top. Serve hot with melted butter and bread crumbs.

Source: German National Tourist Board


Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.

For the meat preparation

  • 3-1/3 lb rolled brisket
  • 1 tbsp. salt
  • 1/2 tsp. pepper
  • 2 onions
  • 1 carrot
  • 1 stalk celery
  • 4 cloves
  • 4 peppercorns
  • 2 cups red wine vinegar
  • 2 bay leaves
  • 2 tbsp. bacon drippings
  • 6 tbsp. butter
  • 5 tbsp. flour
  • 1 tbsp. sugar
  • 1/2 cup yellow raisins
  • 8 - 10 gingersnaps, crushed (or 1 tsp. corn starch or arrow root)

For the potato dumplings

  • 6 medium-sized potatoes (about 2-1/4 lb) boiled, cooled.
  • 3 eggs
  • 6 tbsp. flour
  • butter, melted and browned
  • bread crumbs

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