Old-world sauerbraten

Yield: 16 servings

Measure 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

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

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