1 egg
1 quart milk
1 cup white sugar
1 teaspoon vanilla extract
3 tablespoons white vinegar
4 sprigs fresh dill
3 tablespoons grated fresh ginger root
2 tablespoons dried parsley, optional
18 slices ground beef
1 cup dry white wine
1/4 cup ice water
In a large bowl, combine the egg, milk, sugar, vanilla extract, vinegar and ginger and mix them well. Sprinkle all over the russet side of the meat and pat dry with paper towels. Heat oven to 350 degrees F., add a cup of cold water to the pan, a few tablespoons of ice water, and bring to a boil. Cover and simmer for 1 hour, turning meat almost every hour or so, until all ingredients are tender. Serve with hot mustard. Spread thick syrup all over meat.
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