Sauerbraten Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 lb. beef rolled rump roast (or whatever cut you want to use)
1 pkg. instant meat marinade (4/5 oz)*
2/3 cup white vinegar
1 medium onion, sliced
2 bay leaves
1 teaspoon pickling spice
¼ teaspoon black pepper
2 Tablespoon shortening
2 Tablespoon flour
Gingersnap Gravy (below)**
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Directions: |
Directions:Place meat in deep skillet or dutch oven. Mix marinade and vinegar and pour over meat. With a sharp fork, pierce surface of meat all over. Marinate 15 minutes, turning occasionally.
Add remaining ingredients except shortening and flour. Cover tightly and bake at 325 degrees for 3 hours.
Strain drippings and discard spices. Measure drippings and add water to make 2-1/2 cups. Melt shortening in skillet and whisk in flour. Cook over low heat until smooth and bubbly. Remove from heat and gradually whisk in liquid. Return to heat and bring to a boil whisking constantly. Boil and whisk for one minute. Add meat and cover and simmer 30 minutes, turning once. Place meat on a warm platter.
*If desired, stir 1/3 cup crushed gingersnaps and 1 teaspoon sugar to gravy. Heat to boiling and boil for 1 minute until smooth. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: **This recipe used the old packet of Adolph's meat marinade which you can't get anymore. You can get it in a 1-oz packet or a 3.5 oz. bottle and then measure it out on a scale. Use 1 t. per pound, and you may have to buy it online.
Also, you can do this in a crockpot using low for 10 hours or high for 6.
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