Sauerbraten - best of the best from pennsylvania
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Beef broth |
| ½ | cup | Red wine vinegar |
| 1 | teaspoon | Poultry seasoning |
| 1 | Bay leaf | |
| ½ | teaspoon | Pepper |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Dry mustard |
| 1 | Clove garlic; minced | |
| 3 | pounds | Eye of round roast; up to 4 |
Directions
Combine all ingredients except meat in saucepan. Place over medium temperature until thoroughly heated. Place meat in a bowl. Pour mixture over meat. Cover and refrigerate for 24-48 hours. Roast the beef at 350 degrees for 2½-3 hours or until desired doneness. Drippings can be used to make gravy and are tasty served with egg noodles.
Yield: 6-8 servings
Taken from "Best of the Best from Pennsylvania: Selected Recipes from Pennsylvania's Favorite Cookbooks," edited by Gwen McKee and Barbara Moseley, published by Quail Ridge Press, c. 1993.
Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #1027 by "Christopher E. Eaves" <cea260@...> on Jan 21, 1998