- For the beef
- 1 ½ kilograms Beef
- For the marinade
- 2 onions
- 4 cloves
- 1 bunch Soup vegetables
- 300 milliliters dry Red wine
- 150 milliliters White vinegar
- 1 bay leaf
- 1 peppercorns
- 1 Juniper berries
For the beef: Rinse beef and pat dry.
For the marinade: Peel onions. Rinse, peel and chop coarsely soup vegetables. Combine onions, soup vegetables, 1.5 liters (approximately 6 cups) of water, red wine, vinegar and spices in a pot. Bring to a boil and let cool. Place beef in a large freezer bag and pour in cooled marinade. Marinate in the refrigerator 2-3 days.
For the sauce: Remove beef from marinade and pat dry. Heat butter in a pan and sear beef on all sides. Deglaze with broth and 250 ml (approximately 1 cup) of marinade. Add tomato paste and crumbled rye bread and simmer over medium heat for 2 hours. Remove beef and let rest in foil for 10 minutes. Strain sauce through a sieve, season with salt, pepper and sugar. Stir in sour cream and bring to a boil.
Slice beef and serve drizzled with sauce.