A type of sweet and sour marinated beef; oh so tender and with a very special and distinctly-flavored sauce. Good served with cooked rice, noodles, potatoes, or dumplings of any sort.

  • 4 lbs. beef bottom round or rump, approx.

For Marinade:

  • 2 cups red wine vinegar
  • 4 cups water
  • 1 large sliced onion
  • 5 peppercorns
  • 1 bay leaf
  • 2 whole cloves

For Sauce:

  • 1/4 cup flour
  • 4 tbsp butter
  • 2 carrots, sliced
  • 1 onion, quartered
  • 1 tbsp tomato paste
  • 1 tbsp sugar, or to taste
  • 1 tsp salt
  • 1/2 cup sour cream

Marinate meat in fridge for 2 to 3 days, turning occasionally. Remove meat from marinade, straining and reserving marinade. Pat meat dry and dredge with flour. Brown in butter. Add 1 cup strained marinade, sugar, carrots, onion, tomato paste and salt.

Cook covered until meat is very tender (about 3 hours). Remove meat and force sauce through a sieve, and skim off fat. Add the sour cream, mix well and reheat. Slice the meat thickly and serve covered in sauce.