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| Sauerbraten 4
3 pounds of beef (bottom round, chuck, or Boston cut)
1 teaspoon of salt
1/8 teaspoon of pepper
2 cups of water
2 cups of vinegar or white wine
3 bay leaves
2 medium-sized onions
3 cloves
2 tablespoons of sugar
3 tablespoons of fat
6 peppercorns
1/4 cup of flour
1 cup of sour cream |
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Wipe meat with damp cloth. Rub with salt and pepper. Place beef in deep bowl. Heat vinegar or wine and water; pour over meat. Add sliced onions, bay leaves, peppercorns, cloves, and sugar. Cover bowl and place in refrigerator. Let stand for 48 to 72 hours, turning meat frequently. Remove meat from vinegar and wipe dry. Brown in hot fat; add 2 cups of marinade and roast slowly (300ºF.) until tender. Use more of liquid if necessary. Place meat on platter. Add to the remaining liquid, the flour to which the sour cream has been added. Stir and cook until thickened. Strain and serve with meat. |
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