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Sauerbraten Recipe

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


Added: Monday, June 11, 2007


4 lbs. beef roast chuck, rump or round
1 onion sliced
3 bay leaves
1 teaspoon Peppercorns
cup sugar
cup raisins (optional)
6 gingersnaps
1 thick cup sour cream

Rub meat with salt and pepper. Put in deep earthen dish with onion, bay leaves and peppercorns. Heat water and vinegar (equal parts if vinegar is strong or 2 to 1 if vinegar is weak) 1 quarts or enough to cover the meat. Add sugar to the water mixture. Pour over meat, cover and refrigerate 3 to 4 days, turning occasionally. Remove from liquid and place in heavy deep pan in 450 degree oven until brown, about 20 minutes. Add 1 cup spiced liquid, cover and bake 3 hours in a 300 degree oven adding more liquid (hot) as needed. Remove meat, strain liquid and return to pan with raisins, crumbled gingersnaps (enough to thicken) and sour cream. Heat, but do not boil. Serve gravy over beef.




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