Pickled Beef Tenderloin Recipe

• 1 c. vinegar
• 1 tbsp. salt
• 4-5 slices bacon, diced
• 3 tbsp. pickling spices
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1 lemon, sliced
• 1 parsley root, sliced
• 1 med. onion, sliced
• Water (sufficient to cover meat)
• 4 pound beef tenderloin

1. Cold the liquid and put the meat into it.
2. Let meat, in liquid, stand in refrigerator for at least 1 week, turning meat every couple of days.
3. Next, put meat and liquid into a roasting pan and cook covered in a medium oven for 3 hrs or possibly till meat is tender, turning at once.
4. Remove meat to platter and strain liquid into another pot.
5. Grind vegetables and return to liquid.
6. In a frying pan, heat 1/8 lb.
7. (1/2 stick) butter with 2 Tbsp.
8. flour and brown lightly.
9. Add in a little cool water and mix into liquid after bringing it to a boil.
10. In mixer, blend 1 pint of lowfat sour cream, 1 pint of half & half and just sufficient water to thin for pouring into boiling liquid.
11. Stir till gravy is thick.
12. Strain to make your have no lumps in gravy.
13. Serve with dumplings.
14. Delicious.

vinegar, salt, bacon, pickling spices, carrots, stalks celery, lemon, parsley root, onion, water, tenderloin

Taken from cookeatshare.com/recipes/pickled-beef-tenderloin-23283 (may not work)