"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sauerbrauten Recipe

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This recipe for Sauerbrauten, by , is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dolores Hand Jacobstown, NJ
Added: Thursday, October 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 C vinegar
1 qt. water
3 bay leaves
1 tsp. salt
1 onion cut into slices
3 cloves
4 lbs. beef, rump, chuck or sirloin roast
2 and 1/2 T. lard or shortening
2 T. flour
2 gingersnaps
1 and 1.2 tsp. sugar

Directions:
Directions:
Mix vinegar, water, bay leaves, salt, onion and cloves together. Place roast in mixture and let stand for 2-4 days. Save vinegar bath. Heat shortening and brown meat on both sides. set meat aside on platter. Brown flour in same pan as meat was browned add vinegar bath. Add 2 gingersnaps and sugar to gravy. Cover pan and bake in oven at 325 for 2 and 1/2-3 hours.

 

 

 

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