Title: Sauerbraten (Once More)
Categories: Beef German
Yield: 6 Servings

1000		To 1500 g lean beef (preferably a rump piece)
		For the Marinade:
3/4	l	Water
		Some cloves
1/4	l	Vinegar
		Some Juniper Berries
1/4	l	Vinegar
2		Big onions cut into rings
1		Bay leaf
1		Carrot
		Black pepper (whole seed)
		(l=liter)
		For the Sauce:
40	g	Bacon, chopped
100	g	Raisins, washed and soaked with water
2	tb	Oil
1	tb	Red current jelly
2		Big onions chopped
1	ts	Salt
1/4	l	Broth
1/2	ts	Pepper
1/2	c	Sour cream
2	tb	Flour
IMPORTANT NOTE HERE:--THE SO

SAUERBRATEN (once more)

Bring to boil the marinade ingredients and pour over the meat. Cover and keep in a cool dark place for 5 days. (In winter a bit longer) Put the marinated meat on a sieve, then drain well by using a paper towel. Cook bacon in oil for some minutes, then put in meat and fry it on all sides, until brow Add onions and saute, add peppers and salt and now add alternatively broth or --marinate which has been sifted. USED!!----only the bay leaf may be used.

Now cover and simmer for 1 1/2 hrs, adding from time to time a ladle full of broth or marinade. Add now the soaked raisins and the red current jelly, and simmer for 1 hr. Now take the meat out of pot and let cool 10 minutes on platter. Meanwhile back at the sauce..stir flour into the sour cream, pour into sauce, while continuosly stirring and simmer for 10 minutes. Cut meat into then slices and put then in the sauce.. 1000 g will serve 7 1500 g will serve 10 time you need 2 1/2 hrs actual cooking time

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