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Sauerbraten 4
Yields: 6 serving(s)
Ingredients
- 1 4-lb boneless roast
- 2 cup(s) red wine and red wine vinegar mixed
- 2 cup(s) water
- 1 clove garlic; minced
- 3/4 cup(s) onion; sliced
- 1 bay leaf
- 12 peppercorns
- 1/4 cup(s) sugar
- 3 cloves
- Flour
- 2 tablespoon(s) bacon drippings
- 1 1/2 cup(s) sour cream
Directions
- Season meat with salt & pepper to taste.
- Place in large bowl.
- Bring wine, vinegar & water to boil.
- Add garlic, onion, bay leaf, peppercorns, sugar and cloves.
- Pour over beef.
- Cover and refrigerate 12 hours or 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 2-1/2 to 3 hours.
- Remove meat to platter and keep hot.
- Thicken gravy with 2 tablespoons Each of flour & water mixed and stirred into gravy over fairly high heat.
- Stir in sour cream.
- Pour over sliced meat.
- Time does not include overnight.
- Marinade.
- From the
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