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Sauerbraten Oma’s Stroink’s Recipe

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This recipe for Sauerbraten Oma’s Stroink’s, by , is from The German Oma's , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Victoria Stroink
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 lb blade pot roast of beef (any beef pot roast may be used)
2 Cups Vinegar
2 Cups Water
1 large onion sliced
¼ cup sugar
2 tsp salt
10 peppercorns
3 whole cloves
2 bay leaves
Add 10 Juniper Berries (Not in Moms original Recipe)

Directions:
Directions:
Base Recipe:
A heavy 4 qt kettle or dutch oven having a tight fitting cover will be needed. Set out a deep 3 or 4 qt bowl.

Wipe with a clean, damp cloth
4Lb blade pot roast of beef (any beef pot roast may be used)

Put the meat into the bowl. Set aside.

Combine in a sauce pan and heat without boiling.
2 Cups Vinegar
2 Cups Water
1 large onion sliced
¼ cup sugar
2 tsp salt
10 peppercorns
3 whole cloves
2 bay leaves
Add 10 Juniper Berries (Not in Moms original Recipe)

Pour hot mixture over meat in bowl and allow to cool. Add

1 lemon, rinsed and cut into ¼ in slices

Cover and set in refrigerator. Marinate for 4 days, turning meat once each day.

Set out kettle and a tight fitting cover.

Remove meat from marinade and drain thoroughly. Strain and reserve marinade.

Heat in the kettle over low heat.
2 to 3 tblsp butter

Add the pot roast and brown slowly on all sides over medium heat. Slowly add 2 cups of the reserved marinade (reserving remaining marinade for gravy). Bring liquid to boiling. Reduce heat: Cover kettle tightly and simmer 21/2 to 3 hours or until meat is tender when pierced with a fork. Add more of the marinade if necessary. Liquid surrounding meat should at all times be simmering not boiling.

Remove meat to a warm platter and keep warm. Pour cooking liquid from kettle and set aside for gravy.
For Gravy—Melt in the kettle
¼ cup butter
Blend in
¼ cup flour plus 3 tblsp sugar (Dark Brown sugar)
Heat until butter-flour mixture bubbles and is golden brown, Stirring constantly. Remove kettle from heat.
Add gradually,stirring constantly
3 cups liquid (Reserved for cooking liquid and enough reserved marinate or hot water to equal 3 cups liquid)

At this point I remember mom adding ginger snap cookies however this recipe did not mention it. How about a handful maybe 8 cookies crushed.

Return to heat, Bring to boiling cooking rapidly. Stirring constantly until gravy thickens. Cook 1 to 2 minutes longer. Remove from heat, Stirring vigorously with wire French whip, whish betater or fork, add to kettle in very small amounts
½ cup thick sour cream
Cook mixture over low heat about 3 to 5 minutes, stirring constantly, until thoroughly heated: Do not boil.
Serve meat and gravy with potato pancakes or spaetzle.

 

 

 

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