Title: Sauerbraten Ala Loren Martin
Categories: Meat
Yield: 6 Servings
| 1 | | 4-lb boneless roast |
| 2 | c | Red wine and red |
| | | Wine vinegar mixed |
| 2 | c | Water |
| 1 | | Cl Garlic, minced |
| 3/4 | c | Onion, sliced |
| 1 | | Bay leaf |
| 12 | | Peppercorns |
| 1/4 | c | Sugar |
| 3 | | Cloves |
| | | Flour |
| 2 | tb | Bacon drippings |
| 1 1/2 | c | Sour cream |
Season meat with salt and pepper to taste. Place in large bowl. Bring
wine, vinegar and water to boil. Add garlic, onion, bay leaf, peppercorns,
sugar and cloves. Pour over beef. Cover and refrigerate 12 hours overnight.
Remove meat and dry thoroughly. Dredge meat with flour. Heat bacon
drippings in large, heavy kettle, add meat and brown on all sides. Add half
of marinade. Cover tightly and simmer until tender (2-1/2 to 3 hours).
Remove meat to platter and keep hot. Thicken gravy with 2 tbs. each of
flour and water mixed and stirred into gravy over fairly high heat. Stir in
sour cream. Pour over sliced meat. (I actually marinate this recipe for
3-4 days in the refrigerator....the longer, the more sour!!!) Modified from
Joy of Cooking by Loren Martin, Big Cabin, OK