1 kg (2 1/4 pounds) boneless rump or top round beef roast 1 liter (quart) buttermilk salt pepper 2 Tbs. butter 1 large onion, in wedges 3 dl ( 1 1/4 cups) water 3 dl (1 1/4 cups) milk 1 bay leaf 10 black peppercorns 1/2 tsp. salt 1 1/2-2 dl (3/4 cup) 35 % fat sour cream pan juices 2 Tbs. flour
Instructions
1) Wash the meat and dry with paper towels.
2) Place in a container slightly larger than the piece of meat. Pour over buttermilk to cover.
3) Place a weight on the meat, so that it won't float. The meat also can be marinated in a plastic bag.
4) Cover the container with plastic wrap or a lid and chill.
5) The meat can marinate up to 6 days. Turn the meat occasionally.
6) Rinse off the meat. Dry thoroughly, then season with salt and pepper and brown in butter in a heavy pot.
7) Brown the onion with the meat.
8) Bring water and milk to a boil and pour over the meat. Add bay leaf, peppercorns and salt.
9) Bring to a boil, cover and lower the heat. Simmer about 1 hour, until an instant thermometer indicates an internal temperature of 60-65 C (140-150 F).
10) Turn the meat after 30 minutes and add the sour cream during the last 15 minutes. Remove the meat and wrap in foil to keep warm.
11) Thicken the pan juices with flour stirred into a small amount of cold water. Simmer 5 minutes, then strain. Season with salt and pepper.
12) Cut the meat across the grain in thin slices.
13) Serve with boiled potatoes, cauliflower, carrots, peas and lingonberry compote.
Enjoy!
