Sauerbraten no.3
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean beef roast |
| 6 | Black peppercorns -- whole | |
| 2 | cups | Cider vinegar |
| 2 | tablespoons | Salt |
| 2 | cups | Water |
| 2 | tablespoons | Sugar |
| 2 | mediums | Onions -- peeled sliced |
| Thin | ||
| ¼ | cup | Flour -- for dredging |
| 1 | Lemon -- sliced thin | |
| 6 | tablespoons | Flour |
| 10 | Whole cloves | |
| 2 | tablespoons | Cooking oil |
| 4 | Bay leaves | |
| 6 | Gingersnaps | |
Directions
Place the meat in a deep bowl.Pour over it the vinegar and water.Add onions,lemon,cloves,bay leaves,peppercorns,salt and sugar.Cover and place in refrigerator for a minimum of twodays,no longer than four.The longer it soaks,the stronger the taste.Turn mea When ready to cook,remove meat from liquid and dust lightly with flour,using up to ¼ cup.Heat oil in large pot or dutch oven.Brown meat on all sides.Strain marinade,removing anddiscarding solids,keeping only clear liquid.Add 1 cup marinade liquid to mea When meat is done,remove from the pan.Crush the gingersnaps and combine with the 6 tbs.flour.Blend with 2 cups reserved marinade liquid,then stir into liquid in pan and bring to boil.Cook,stirring until thickened.Serve hot,with meat.Meat is also good cold Recipe By :