astray recipes: Sauerbraten (sour roast)

Categories: None
Yield: 1 Servings

Measure	Ingredient
1 cup	Water
1 cup	Vinegar
1 cup	Wine
	Salt
	Peppercorns
1	Carrot; (chopped)
2	Bay leaves
1 large	Onion
3	Whole cloves
	Garlic
	Fresh parsley
2 ounces	Oil
	Salt
	Pepper
1 small	Onion; (chopped)
3 cups	Marinade
2 ounces	Corn starch
2 tablespoons	Red wine
1 tablespoon	Sour cream

MARINADE

ROASTING

Marinade: Boil all the ingredients for 10 minutes and pour over meat.

Marinate a lean 2 lb. beef roast for 5 days (turn every other day). Dry the meat with a paper towel, salt and pepper. Heat the oil in a skillet and brown the meat and onion. Add about ½ cup of the marinade, cover, and simmer for about 2 hours. (Check periodically and add more marinade as needed.) Thicken the gravy with corn starch and add the wine and sour cream. Salt and pepper to taste.

Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998

sauerbraten (sour roast)