Old-world sauerbraten
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Cooking oil |
| 1 | each | Beef roast -- rump (5 lb.) |
| 2 | larges | Onion -- sliced |
| 1 | cup | Vinegar |
| 2 | cups | Water |
| ¼ | cup | Lemon juice |
| 3 | eaches | Bay leaves |
| 6 | Whole cloves | |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 5 | tablespoons | Ketchup |
| 12 | eaches | Gingersnap cookies -- |
| Crumbled | ||
Directions
In a Dutch oven, heat oil over medium-high. brown beef on all sides.
Add all remaining ingredients except gingersnaps; bring to a boil.
Reduce heat; cover and simmer until beef is tender about 3 hours.
During the last 30 min. stir in gingersnaps. Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil ro reduce and thicken. Yield: 14 to 16 servings.
Recipe By : Country Woman