Pot Roast of Beef w/ Brandy

by George Ballein

4 lbs. beef (top of the round)
Brandy
2 small cloves garlic
Salt
Pepper
Flour
2 Tbl. bacon drippings
2 Tbl. olive oil
4 Tbl. brandy
1 bay leaf
Pinch dried thyme
Pinch dried marjoram
1 tsp. salt
2 medium sized onions, sliced
1 tsp. pepper
4 medium sized carrots, quartered
1/2 cup chopped celery
2 fresh tomatoes, sliced
1 c. dry red wine
1/2 lb. sliced fresh mushrooms
2 oz. butter
1/2 c. sour cream
2 Tbl. flour
2 Tbl. butter

Wipe meat with a cloth dampened with brandy. Then quarter the cloves of garlic and insert in small incisions in top of the meat. Sprinkle all side of meat with flour and pat. Melt drippings and add olive oil. Sear. Pour 4 Tbl. of brandy and set it alight. (CAUTION: turn out flame under the kettle and make sure the kettle is not under anything, it will mount about a flame 1 foot above the kettle.)

Let the brandy blaze until the flame dies down, and then extinguish it with the top of the kettle.

Put the kettle over the flame and add the bay leaf, crumbled, the thyme and marjoram, salt and pepper, onions, carrots, celery, tomatoes and red wine. Place a tight fitting lid on the kettle, and let the contents simmer slowly for 3 1 /2 to 4 hours.

Remove meat and vegetables with a slotted spoon. Keep warm.

Sauté the mushrooms in butter. When tender (about 6 minutes) put into gravy. Add the sour cream. Make a roux of the 2 Tbl flour and butter and add to gravy, stirring and blending until smooth. Cook briskly until thickened and smooth. Then pour into a tureen. Serve with noodles.