Grammy Geis' Saurebraten Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 pounds beef cross-cut boneless rib roast or beef rump roast
at least 2 cups white vinegar
at least 2 cups water
3 tsp. salt
1/2 large bottle catsup (approx. 16 oz.)
2/3 cup brown sugar
2 large onions, chopped
3 bay leaves
2 pinches cloves
2 pinches cinnamon
1/3 cup flour mixed with 2/3 cup water and extra flour if needed for thickening
1 package egg noodles
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Directions: |
Directions:1. In a large pot, brown beef in bacon drippings and a little oil.
2. Add the rest of the ingredients through the cinnamon, making sure to cover the beef with the liquid ingredients. Add equal parts to cover as needed.
3. Bring to a boil first and then cook on low heat for three hours until tender. Turn the meet after 1 and 1/2 hours.
4. Remove meat. Throw away bay leaves.
5. Slice the meat once it is cooled.
6. Add the flour and water mixture into the liquid and cook for gravy. Add extra flour if needed for thickening.
7. Add the meat back to the pot. Keep in the refrigerator overnight.
8. Reheat slowly the next day. Serve over cooked, wide, flat egg noodles. |
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Number Of
Servings: |
Number Of
Servings:at least 12 |
Preparation
Time: |
Preparation
Time:24 hours including prepping, cooking and resting overnight |
Personal
Notes: |
Personal
Notes: Grammy made this every year for New Years Day. When she passed, Sue kept it going. This recipe was passed down from Arthur Geis' mother to Dottie.
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