Sauerbraten

Sauerbraten is a roast meat dish widely regarded as a national dish of Germany. Mostly made out of beef, there are also other versions out of venison, pork, lamb or mutton. Here is a recipe that will guide you on how to make this traditional German dish.

Ingredients:

• 2 cup red wine vinegar
• 2 cup water
• 2 medium onions, sliced
• 1 lemon, sliced
• 10 whole cloves
• 4 bay leaves
• 6 peppercorns
• 2 tablespoon salt
• 2 tablespoon sugar
• 4 pound beef, rump or sirloin tip
• 2 tablespoon fat
• 6 tablespoon butter, or margarine
• 6 tablespoon flour
• 1 tablespoon sugar

Directions:

• Combine first 9 ingredients; place meat in large, deep bowl; pour vinegar mixture over.
• Refrigerate 36 to 48 hours, turning meat once or twice each day.
• Remove meat; pat dry; rub lightly with a little flour; brown well on all sides in 2 tablespoons fat and 1 tablespoon butter or margarine.
• Strain vinegar mixture; add 2 cups to meat; cover, simmer 3 hours.
• Melt remaining butter or margarine; blend in flour and 1 tablespoon sugar; stir until rich brown.
• Add remaining strained vinegar mixture.
• Add to simmering meat mixture; simmer 1 hour longer or until meat is tender.
• Remove meat.
• Stir crushed gingersnaps into gravy; stir until thickened.