Sauerbraten (sweet sour beef)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | pounds | Bottom Round |
| 2 | cups | Wine Vinegar (heated) |
| 2 | cups | Water |
| 1½ | teaspoon | Salt |
| 2 | tablespoons | Parsley |
| 1 | teaspoon | Pepper |
| 2 | tablespoons | Sugar |
| 1 | Onion, sliced | |
| 1 | Bay Leaf | |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Cold water |
| 1 | cup | Beef Stock |
| 6 | Gingersnaps | |
Directions
Heat 2 cups water, and vinegar together until hot. Place meat in crock covered with vinegar and water. [Do NOT use a metal pot!] Add salt, parsley, pepper, sugar, and onion. Cover and refrigerate for 3 days, turning daily. Drain marinade and reserve. Lightly flour meat. Brown well in butter in kettle. Add onion slices and 3 cups marinade. Cover and simmer until tender. Remove meat to a hot serving dish and keep warm. Skim fat off liquid. Mix flour and water and stir into pan. Add stock, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini