Recipe - Sauerbraten Beef Loaf

1 One half pound Lean ground been
1 cup Fresh rye bread crumbs
2/3 cup Undiluted 2% e. milk
One fourth cup Finely chopped onion
1 teaspoon Salt
One fourth teaspoon Caraway seeds
1 Beaten egg
1 One half cup Water
2 teaspoon Beef bouillon mix
2 tablespoon Packed brown sugar
One half cup Raisins
One fourth cup Lemon juice
One half cup Coarse gingersnap crumbs

Combine beef, bread crumbs, e. milk, onion, salt, caraway seeds and egg.
Shape mixture into a round loaf; set aside. In large frypan combine water,
bouillon mix, sugar, raisins, lemon juice and cookie crumbs. Cook and stir
over med heat until mixture coves to a boil and thickens. Add beef loaf;
spoon sauce over loaf. Heat to boiling. cover and simmer about 1 hour
basting occasionally. remove loaf from pan. Plaice and serve with sauce.
Makes 6 servings. Posted to EATL Digest 08 Mar 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Mar 8, 1997