Bavarian Roast Beef

Ingredients:

3-4 lb

Sirloin Tip Roast

Preheat oven to 350˚F.  Salt and pepper roast. Use a large oven proof roaster on top of the stove to brown the meat well on all sides with bacon, onion, celery stalk and carrot .

Add bay leaves and juniper berries during the last couple minutes of browning.

Combine heavy cream with lemon juice.

Pour water and heavy cream over the roast.

Transfer roaster to oven and roast covered for 2-2½ hours.

During the last half hour of roasting put the mushrooms in a small baking dish, cover with water and place in the oven to re-hydrate, at this time uncover roaster.

In medium skillet over medium heat, make a roux by melting butter and adding flour, stirring constantly until roux is a golden brown then remove from heat and set aside.

Remove meat from roaster and strain gravy through sieve into a medium bowl pushing all the gravy out from the vegetables and seasonings with a wooden spoon.  Return gravy to the roaster.

Thicken the gravy with the roux, add the mushrooms and bring to a quick boil.

Serve gravy over sliced roast.

Note: If you crush the juniper berries too much it will make the gravy bitter!

6-7

slices Bacon

1 cup

sliced Onions

4 cups

Water

1

stalk Celery

1

Carrot

2

Bay Leaves

20

dried Juniper Berries

2 pints

Heavy Cream

1 oz

dried Mushrooms

2 tbs

Butter

2 tbs

Flour

1½ tsp

Lemon Juice

Salt

ground Black Pepper

Serve with Bread- or Potato Dumplings or Spaetzle, a side of Red Cabbage and Lingonberries.

Lingonberries could be substituted with cranberries.

Note for Hunters: This recipe is also ideal for a Deer Roast