4 pounds beef bottom round roast
2 teaspoons salt
1 cup dry red wine
1 cup red wine vinegar
1 1/2 quarts water
2 onions sliced
8 whole black peppercorns
10 juniper berries
2 bay leaves
2 whole cloves
1/3 cup vegetable oil
2/3 cup diced carrots (approximately 2 or 3 carrots)
2/3 cup diced onions (approximately 1 large onion)
2/3 cup diced celery (approximately 2 stalks)
1/2 cup tomato paste
1 cup all-purpose flour
1 quart (approximately) vegetable or chicken stock to have on hand to adjust sauce
3/4 cup sour cream
6 carrots, peeled, julienned (thin strips) and steamed, for garnish
3 stalks celery, cut in 1/2 lengthwise and julienned and steamed, for garnish
Cooked egg noodles, as an accompaniment
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