Splurged and bought tenderloins. Decided to put ShyBat's recipe to the
test. I admit, using real celery root and lightly browning all the
veggies in bacon creates a wondereful aura in the kitchen.

Q: Some recipes call for browning the beef before the braising. What
do you think? Ja/Nein, Igen/Nem, Da/Nyet, whatever!

Q: Had to cheat a bit, caught short on red wine vinegar. Some (tho not
ShyBat's recipe) call for marinating the meat and veggies together. I
intend to use rice wine vinegar tainted with balsamic, splashed with
cabernet. It's a thing, though. How do you marinate beef in vegetables
without some kind of medium to pull them together?)

Got that from The Eastern European Cookbook, Nelson.

Will probably cream the sauce, with craisins. THX to all who offered
help on this dish. BTW: all browning done in black iron. Final
braising will be done in ceramic. Slowly.

Now, about those dumplings....

Alex

Um.... Don't leave that big iron skillet full of browned veggies to
cool on the stove while you enjoy a glass of wine. Medium/Big dogs
will investigate, leaving celeriac all over the floor, but still
thieving/getting the bacon, onion, etc.

There will be a temporary delay due to technical difficulties.. This
program will resume shortly.


Alex