sauerbraten #4
- Categories
- Meat
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1 | 4-lb boneless roast |
| 2 cups | Red wine and red wine vinegar mixed |
| 2 cups | Water |
| 1 | Clove garlic; minced |
| ¾ cup | Onion; sliced |
| 1 | Bay leaf |
| 12 | Peppercorns |
| ¼ cup | Sugar |
| 3 | Cloves |
| Flour | |
| 2 tablespoons | Bacon drippings |
| 1½ cup | Sour cream |
Season meat with salt & pepper to taste. Place in large bowl. Bring wine, vinegar & water to boil. Add garlic, onion, bay leaf, peppercorns, sugar and cloves. Pour over beef. Cover and refrigerate 12 hours or overnight.
Remove meat and dry thoroughly. Dredge meat with flour. Heat bacon drippings in large, heavy kettle, add meat and brown on all sides. Add half of marinade. Cover tightly and simmer until tender (2-½ to 3 hours).
Remove meat to platter and keep hot. Thicken gravy with 2 tbs. each of flour & water mixed and stirred into gravy over fairly high heat. Stir in sour cream. Pour over sliced meat.
TIME DOES NOT INCLUDE OVERNIGHT MARINADE.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .
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