Title: Sauerbraten (Sweet Sour Beef)
Categories: Beef German
Yield: 6 Servings

3 1/2	lb	Bottom Round
2	c	Wine Vinegar (heated)
2	c	Water
1 1/2	ts	Salt
2	tb	Parsley
1	ts	Pepper
2	tb	Sugar
1		Onion, sliced
1		Bay Leaf
3	tb	Butter
2	tb	Flour
2	tb	Cold water
1	c	Beef Stock
6		Gingersnaps

Heat 2 cups water, and vinegar together until hot. Place meat in crock covered with vinegar and water. [Do NOT use a metal pot!] Add salt, parsley, pepper, sugar, and onion. Cover and refrigerate for 3 days, turning daily. Drain marinade and reserve. Lightly flour meat. Brown well in butter in kettle. Add onion slices and 3 cups marinade. Cover and simmer until tender. Remove meat to a hot serving dish and keep warm. Skim fat off liquid. Mix flour and water and stir into pan. Add stock,

previous

next