Sauerbraten #2
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Or there abouts sirloin butt |
| 1 | cup | Of your favorite red wine |
| 1 | teaspoon | Whole cloves |
| 2 | Bay leaves | |
| 1 | teaspoon | Peppercorns |
| 1 | tablespoon | Salt |
| 1 | Clove garlic | |
| 1 | Onion, sliced | |
| 1 | Orange, sliced | |
| 1 | Lemon, sliced | |
| ½ | cup | Sherry |
| 3 | tablespoons | Flour |
Directions
Combine all the ingredients except the sherry and flour to make a marinade and pour over the meat, allowing it to stand for about 36 hours at 40 to 50 degrees F. Turn the meat over about every 12 hours so it will become thoroughly saturated with the sauce. Remove meat and drain. Brown on all sides. Strain the marinade sauce and add the liquid to the browned meat. Simmer in covered roaster for 1 to 3 hours, depending on the tenderness. When the meat is tender, remove from sauce, strain the gravy and thicken with flour. Add your sherry to the gravy. Serve with hot, buttered noodles or potato dumplings.
Submitted By ALAN BURGSTAHLER On 01-31-95