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Sauerbraten With Sirloin Tip Recipe
|Sirloin tip||3 Pound|
|Red wine vinegar||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1 Tablespoon|
|Onion||1 Large, sliced|
|Butter||1⁄4 Cup (4 tbs)|
|Lemon||1⁄2 , sliced|
|Flour||1⁄4 Cup (4 tbs)|
|Mixed pickling spice||2 Tablespoon|
|Light brown sugar||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Gingersnaps||10 , crushed|
Serving size: Complete recipe
Calories 3919 Calories from Fat 1409
% Daily Value*
Total Fat 158 g242.7%
Saturated Fat 61.5 g307.6%
Trans Fat 2 g
Cholesterol 951 mg
Sodium 4488.1 mg187%
Total Carbohydrates 280 g93.4%
Dietary Fiber 16.4 g65.5%
Sugars 118.9 g
Protein 309 g617.3%
Vitamin A 28.4% Vitamin C 78.7%
Calcium 33.5% Iron 191.6%
*Based on a 2000 Calorie diet
Mix together vinegar, water, and next 5 ingredients; pour over meat.
Cover and refrigerate for 48 hours, turning meat in liquid twice a day.
Take meat from refrigerator 1 hour before cooking.
Drain meat, reserve liquid.
Pat meat dry with paper towels, and rub meat lightly with flour.
Heat large Browning Skillet in Radarange oven 41/2 minutes.
Add oil and meat, cook in oven 1 minute per side.
Remove meat to a 2 to 2 1/2 quart covered casserole.
Cook in oven on defrost or slow cook cycle 30 minutes.
Turn meat over, add 1 cup reserve strained marinade.
Continue cooking on defrost for 15 minutes more.
In another bowl or glass measure melt the butter 30 seconds.
Stir in flour and brown sugar to make a smooth paste.
Add 1 cup more strained marinade, stirring constantly.
Cook in oven 2 minutes, stirring every 30 seconds.
Remove meat to a warm serving platter.
Stir sauce mixture into liquid in casserole.
Cook in oven 3 minutes, stir once.
Add crushed gingersnaps, cook in oven 1 minute, stir smooth.