Sauerbraten (sweet sour beef)

Yield: 6 servings

Measure 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

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,

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