Quick Sauerbraten Recipe
This dreamy Quick Sauerbraten is the best I have ever tasted! The Quick Sauerbraten is one of the most popular creations of the European Cuisine. This compelling Quick Sauerbraten is the Main Dish of choice for a winning meal. The main ingredient in this recipe is beef. Your opinion about healthy dishes may change after trying this High Protein Quick Sauerbraten recipe. Roll up your sleeves and try this yummy Quick Sauerbraten recipe.
Ingredients
4-pound beef rolled rump roast
1 package (4/5 ounce) instant meat marinade
2/3 cup white vinegar
1 medium onion, sliced
2 bay leaves
1 teaspoon pickling spice
1/4 teaspoon pepper
2 tablespoons shortening
2 tablespoons flour
Gingersnap Gravy
Directions
Place meat in deep skillet or Dutch oven.
Mix marinade and vinegar; pour over meat.
With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
Add onion, bay leaves, pickling spice and pepper.
Cover tightly; simmer on top of range or in 325° oven 3 hours.
Remove meat.
Strain drippings and discard spices.
Measure drippings and add water to measure 2 1/2 cups liquid.
Melt shortening in skillet.
Blend in flour.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Gradually stir in liquid.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Add meat; cover and simmer 30 minutes or until tender, turning meat once.
Place meat on warm platter; keep warm while preparing Gingersnap Gravy.
Mix marinade and vinegar; pour over meat.
With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
Add onion, bay leaves, pickling spice and pepper.
Cover tightly; simmer on top of range or in 325° oven 3 hours.
Remove meat.
Strain drippings and discard spices.
Measure drippings and add water to measure 2 1/2 cups liquid.
Melt shortening in skillet.
Blend in flour.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Gradually stir in liquid.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Add meat; cover and simmer 30 minutes or until tender, turning meat once.
Place meat on warm platter; keep warm while preparing Gingersnap Gravy.
