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Sauerbraten Recipe

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This recipe for Sauerbraten, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, May 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds beef roast, chuck or rump, boned
1 cup red wine vinegar
2 cups water
2 onions, chopped
1 bay leaf
4 peppercorns
2 cloves
1 teaspoon salt
1 tablespoon flour
2/3 cup water
1 cup sour cream
Salt and pepper

Directions:
Directions:
Place beef in a bowl. Heat the red wine vinegar, water, onion, bay leaf, peppercorns, cloves, and salt until boiling. Remove from the heat and pour over beef. Cover and refrigerate 2 to 3 days. Turn the meat over every day. Remove meat from the marinade and brown in hot shortening on all sides. Strain the marinade and add one cup to the meat. Cover and simmer for two hours adding more water as needed.
Place roast on a platter and keep it warm. Mix flour with 2/3 cup water, and 1/3 cup marinade adding it to the roast’s drippings in the pan and cook until it thickens. Take off heat and add sour cream. Season with salt and pepper. Slice the beef and serve with this gravy.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 - 3 days

 

 

 

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