Sauerbraten (Or Beef Stroganoff) - cooking recipe

Ingredients

3 to 4 lb. beef chuck pot roast
2 cloves fresh garlic, sliced
5 to 6 Tbsp. whole wheat flour
1/2 c. white vinegar
2 c. water
2 tsp. salt
1 tsp. black pepper
4 onions, cube-chopped approximately 1/2-inch
1 large bunch celery (leaves and tops only), chopped
1/4 c. all-purpose flour
2 Tbsp. safflower oil
1/2 qt. pkg. instant powdered skim milk
3 Tbsp. minced parsley (fresh or dried)

Preparation

Score meat by pushing a knife through it at an approximate right angle to the meat fibers, in rows about 1-inch apart.
Turn and score the other side, making slits between those already made. Place slices of garlic deeply into the meat.
Place meat on wax paper and dredge well with 5 or 6 tablespoons whole wheat flour. The floured surface will brown as readily without fat as with it. Place meat in a large skillet or Dutch oven. Brown meat well on both sides; keep heat moderate, taking approximately 20 minutes. Place onions, celery tops, vinegar, water, salt and pepper around it and simmer slowly for 3 1/2 to 5 hours, adding water if needed, until very tender.
Place in deep serving platter.
Remove any fat and cut or slice into serving size pieces.
Remove fat from broth. Increase broth with water to approximately 2 cups. Add the chopped parsley.
Mix the oil and flour together and spoon in some of the broth until it is thin enough to add to the broth in the pan. Stir over low heat until the broth is thickened.
Sprinkle the instant powdered milk over the gravy and stir in. Taste for salt. Spoon the gravy over and around the meat or serve in a separate bowl. Serve with small, steamed red potatoes, sprinkled with chopped parsley, and mixed vegetables or a mixed vegetable salad.