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Haven't made this in years, the recipe came from a cookbook I had received when I was first married "A & P Cookbook and Shopping Guide. I have it marked good so we must have liked it then.
Sauerbraten
Marinade
2 cups vinegar
2 cups water
10 whole cloves
4 bay leaves
6 peppercorns
2 tbsp salt
2 tbsp sugar
4 pounds beef rump OR sirloin tip
2 onions, peeled and diced
1 lemon, sliced
1/2 cup flour
2 tbsp fat (I used olive oil)
3 cups strained marinade
6 gingersnaps (an important part, don't skip)
Combine all marinade ingredients. Bring to a boil and pour over meat, onions, and lemon in a deep bowl. Let stand at least 2 days turning the meat 2 or 3 times during this time to season it evenly.
Remove meat from the marinade and rub with 2 tbsp flour. Brown the meat on all sides in hot oil in a heavy pan. Add the stained marinade, cover and cook slowly over a low heat for 3 hours. The meat should be fork tender when done. Remove meat to a platter. Crumble the gingersnaps and blend with the remaining flour. Add to the pan gravy and cook stirring constantly till thickened and smooth. Pour part of this sauce over the meat and serve the rest separately. Makes 10 servings.
__________________  cat lover We Welcome Strays  When I was young we used to go "skinny dipping"; now we just "chunky dunk"  | 
