1 rolled beef roast (6 lbs.)
1 qt. water
1 tbsp. salt
1 tsp. sugar
1/4 c. vinegar
1 tbsp. pickling spices
2 carrots
1 onion
1 pt. sour cream
Flour
Water

Boil water, salt, sugar, vinegar and spices together. Cool to lukewarm. Marinate the beef in the cool brine at least 1 day and night (preferably not in refrigerator).

When ready to roast, add a few slices of onion and whole carrots and roast in the brine, covered, until tender, about 3 hours at 325 degrees.

When tender, remove meat from pan. Strain the liquid into another pot, bring to boil and thicken with flour paste made with water mixed with sour cream and flour. Stir constantly. Slice meat and serve with dumplings and the sour cream gravy.

CZECH DUMPLINGS:

1 (.6 oz.) pkg. yeast
3/4 c. warm milk
2 c. sifted flour
1/2 tsp. baking powder
1 tsp. salt
1 tsp. sugar
1 egg
2 slices white bread, cubed

Stir yeast into warm milk, dissolving it. Sift together flour, baking powder, salt and sugar. Remove crusts from bread, cut into 1/2 inch cubes, and mix into dry ingredients. Add well-beaten egg and yeast mixture to half of the dry ingredients and beat well. Add remaining half of dry ingredients. Mix well.

Put flour on your hands to prevent dough from sticking to them and knead dough on a floured board until firm, adding more flour as needed if mixture is moist and sticky. Cover the dough with a clean dish towel and place in a warm area for 1 hour or until it rises.

After dough has risen, form into an oblong shape and cut into 6 equal pieces and form into balls. Place them in a large pot (at least 10 inch diameter) of boiling water and boil for 8 minutes on each side. Dumplings will increase in size. Remove from water and let drain in a colander. Slice.