Sauerbraten ala loren martin

Yield: 6 servings

Measure Ingredient
1 \N 4-lb boneless roast
2 cups Red wine and red
\N \N Wine vinegar mixed
2 cups Water
1 \N Cl Garlic, minced
¾ cup Onion, sliced
1 \N Bay leaf
12 \N Peppercorns
¼ cup Sugar
3 \N Cloves
\N \N Flour
2 tablespoons Bacon drippings
1½ cup Sour cream

Season meat with salt and pepper to taste. Place in large bowl. Bring wine, vinegar and water to boil. Add garlic, onion, bay leaf, peppercorns, sugar and cloves. Pour over beef. Cover and refrigerate 12 hours overnight. Remove meat and dry thoroughly. Dredge meat with flour. Heat bacon drippings in large, heavy kettle, add meat and brown on all sides. Add half of marinade. Cover tightly and simmer until tender (2-½ to 3 hours). Remove meat to platter and keep hot.

Thicken gravy with 2 tbs. each of flour and water mixed and stirred into gravy over fairly high heat. Stir in sour cream. Pour over sliced meat. (I actually marinate this recipe for 3-4 days in the refrigerator....the longer, the more sour!!!) Modified from Joy of Cooking by Loren Martin, Big Cabin, OK

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