Categories: Meats, German 
      Yield: 6 servings 
  
  2 1/4 lb Lean boneless beef roast        2 2/3 oz Bacon 
      1 pt Buttermilk                          1 c  Red wine 
  1 3/4 oz Butter                          2 1/4 c  Water1 
      1    Bayleaf                             1 sl Rye bread 
      1 md Onion                               2    Carrots 
      2    Whole cloves                             Salt 
      2    Peppercorns                       1/2 c  Tomato paste 
  
  1. Wash and dry meat well. Put in a porcelain or glass bowl. Peel and slice 
  the onions and the carrots and place on top of the meat. Add the bayleaf 
  and the peppercorns and then pour the wine and the buttermilk over it all. 
  Let the meat marinade for 3 days, turn it over daily. 
   
  2. Cut the bacon in cubes and fry it in the butter until it is crisp. Add 
  the meat and lightly brown on all sides. Add 2 Tb of the marinade and 
  simmer for 10 minutes more. 
   
  3. Add the tomato paste and the crumbled rye bread and salt to taste. Add 
  the carrot and onion slices and simmer on low for about 1 1/2 hrs. Trun the 
  meat often and replace water, if necessary. Strain the gravy and thicken 
  with a little conrstarch if desired. 
   
  Traditionally served with wide noodles, or mashed potatoes and carrots or 
  mixed vegetables. Try out more marinade to adjust to your taste. 
   
  Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by 
  Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993