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Sauerbraten Recipe

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

Contributor:  
Contributor:  
Maxine Brauer Hanson
Added: Monday, August 23, 2010

Category:
Category:

Ingredients:  
Ingredients:  
Marinade:
1 - 4 to 5 lb top round roast beef
1 1/4 c water
1 c cider vinegar
1 medium onion cut up
1 lemon cut in wedges
2 bay leaves
1 1/2 tsp salt
1/2 tsp pepper corns
1/2 tsp whole cloves

Gravy:
1/2 c flour
1/3 c sugar
2 gingersnap cookies crushed

Directions:
Directions:
Meat: Place roast in large bowl. In saucepan combine water, vinegar, onion, lemon, and spices. Bring to a boil. Pour hot marinade over roast. Cool to room temperature. Put in plastic bag, close and refrigerate 72 hours, turning periodically. Drain roast, and reserve marinade. Pat roast dry and sear on all sides (approximately 2 minutes per side) in Dutch oven in which 2 tbsp olive oil has been heated to medium high. Remove lemon wedges and bay leaves from marinade and add to roast. Roast meat at 325 for 2 1/2 - 3 hours. Remove from pan and make gravy.

Gravy: Combine flour, sugar, and 1 c water, stir into marinade/meat juices and add crushed cookies. Cook and stir until thick, 2 minutes or more. Slice meat and serve by pouring gravy over meat slices.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 days

 

 

 

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