Sour beef and dumplings recipe

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Sour Beef & Dumplings

sour beef and dumplings recipe

Maryland Traditions-Sour Beef

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Hi, this web browser has Javascript disabled. As a result, several features will be disabled. Pair with a good German beer, some dark bread and a salad. Note that to do this right, you need to marinate it for at least three days. The dumplings here aren't exactly like my grandmother used to make. This is still a German potato dumpling recipe, but it includes farina Cream of Wheat. I find that the farina adds a nice flavor, and it makes for easier dumplings that are less likely to come apart while cooking.

Stir together all of the marinade ingredients in a nonreactive bowl. Place the roast in a nonreactive container or large ziplock bag and marinate overnight. The day before is also a good time to make the gingersnaps if, like me, you are using homemade.
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This was the classiest place in the city, or it had been once. Sour beef is Baltimore-ized sauerbraten , a kind of German pickled pot roast. And autumn is its peak season, a time when corner bars and churches host sour-beef specials and weekend dinners. You should go, but the best sour beef, in my experience, was the version made by longtime Baltimore magazine receptionist Marge Shaw, a daughter of East Baltimore who brought tubs of it into the office every October. Failing access to her kitchen, I make my own. Sour beef survives, just barely. It is there, amid the early-bird specials and strong Manhattans, that sour beef is making its last stand.

Week 15: Finding Baltimore’s Sour Beef and Dumplings

Sweet and sour beef

Baltimore-Style Sour Beef and Dumplings (Sauerbraten)

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3 thoughts on “Sour beef and dumplings recipe

  1. From Coconut and Lime cooking blog, July The absolute best recipe for Sour Beef and Dumplings ever, according to my Baltimore-born husband.

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