pronounced kissella pechenyay ( Czech Sauerbratin)

Trim thr beef and tie up firmly. Put in a deep dish and sprinkle with salt. Half cover with a mixture of wine vinegar and boiling water in equal amounts. Add onion. bay leaves, pickling spices and sugar. Cover and marinate for 2 days in the refrigerator, turning several times.

Take meat out of liquid. Brown slowly in a deep heavy pan, adding a little of the vinegar liquid. Cover and cook very slowly for 3 hours, adding more liquid as needed as meat cooks. Thicken the sauce with a mixture of flour and sour cream.

Serve with noodles or dumplings ( see Czech Dumplings).

Serves 10.