Recipe - Sauerbraten Mit Kartoffel Klosse

3 pound Round steak
1 tablespoon Salt
One half teaspoon Pepper
2 Onions; cut or sliced up
1 Carrot; cut or sliced up
1 Stalk celery
5 Peppercorns
5 Cloves
1 cup Red wine vinegar
3 Bay leaves
2 tablespoon Kidney fat; (I use canola
oil)
6 tablespoon Butter
3 tablespoon Flour
1 tablespoon Sugar
5 Gingersnap cookies; crushed
Potato or Bread Dumplings

Wipe steak with damp cloth; season with salt and pepper. Place in earthern
or glass bowl. Combine onions, carrots, celery, cloves, peppercorns,
vinegar, and bay leaves and 2One half pints water, or enough to cover meat.
Cover and put in refrigerator for 4 days. (Turn twice during this period.)

On fifth day remove from refrigerator, drain meat (reserve marinade), saute
in fat and 1 T. butter until seared on all sides. (Do not use an aluminium
or cast iron pan.) Add marinade liquid and bring to a boil, then lower heat
and let simmer about 3 hours.

Melt remaining 5 T. butter in a small pan. Stir flour smoothly into it. Add
sugar, blend, and let brown to nice dark color. Add to simmering meat
mixture. Cover and continue cooking until meat is tender, about 1 hour
longer.

Remove meat to a warmed serving platter. Stir crushed gingersnaps into the
pot juices and cook until thickened. Pour gravy over meat. Serve with
Dumplings.

NOTES : Luchow's German Cookbook by Jan Mitchell

Recipe by: Pot Roast with Potato Dumplings

Posted to TNT Recipes Digest by Grace Wagner wgmm@citynet.net on Apr 20,
1998