Recipe - Easy Sauerbraten

1 56 pound beef round roast
2 Onions; cut or sliced up thin
1 Carrot; minced
1 Stalk celery; minced
2 cup Red wine vinegar
1 tablespoon Salt
1 tablespoon Mixed pickling spices
One half teaspoon Dried thyme
1 Sprigs fresh parsley
4 tablespoon Butter or margarine
3 tablespoon Flour
2 tablespoon Red currant jelly
Crumbled gingersnap cookies

submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA)
Hi everyone! This recipe comes from my German mothershe's made this many
times and claims it's the easiest she's made. Enjoy!!

Put meat into a deep bowl. Mix vegetables, vinegar, seasonings and herbs;
pour over the meat. Store, covered, in the refrigerator for 23 days,
turning the meat once or twice a day. Remove meat from the marinade and
wipe dry with a paper towel. In 1 tbs margarine or butter brown the meat on
all sides in Dutch oven. Remove meat and melt remaining margarine or butter
in pot. Blend in the flour and add strained marinade and the meat. Cover
and simmer for 2 One half 3 hours or until the meat is very tender. Remove
meat and blend the jelly and 5 gingersnaps (crumbled) into the liquid in
the pot. Add more gingersnaps if necessary to thicken mixture, or add some
more of the jelly. Serve the meat cut or sliced up with the gravy poured over.

DAVE DAVIDG@CLAM.RUTGERS.EDU

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RECIPE ARCHIVE 13 MAY 1996

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