Sauerbraten With Carrots Recipe
Ingredients
| 4-pound top round roast | ||
| Cider vinegar | 2 Cup (16 tbs) | |
| Port wine | 2 Cup (16 tbs) | |
| Onion | 1 Large, sliced | |
| Green pepper | 1 Large, sliced | |
| Carrot | 1 Large, thinly sliced | |
| Tops of 1 bunch celery (leaves only) | ||
| Parsley sprigs | 8 , chopped | |
| 1 teaspoon whole black peppers | ||
| Bay leaves | 4 , crumbled | |
| Salt | 1 Teaspoon | |
| Marjoram | 2 Teaspoon | |
| Garlic | 4 Clove (5gm), mashed | |
| Rosemary | 2 Teaspoon | |
| Thyme | 2 Teaspoon | |
| Sweet basil | 1 Teaspoon | |
| Ginger | 1/4 Teaspoon | |
| Butter | 3 Tablespoon | |
| 5 or 6 gingersnaps | ||
| Sour cream | 1/2 Pint | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Salt and pepper meat, then place in a marinade of the vinegar, port, sliced vegetables, and seasonings.
Let stand in refrigerator 4 or 5 days, turning twice a day.
Remove roast from marinade, drain well, then brown on both sides in butter; add marinade, and simmer for 3 to 4 hours, or until tender.
Remove roast to hot platter.
Stir crumbled gingersnaps and sour cream into gravy and stir until thick and smooth.
Do not boil.
Let stand in refrigerator 4 or 5 days, turning twice a day.
Remove roast from marinade, drain well, then brown on both sides in butter; add marinade, and simmer for 3 to 4 hours, or until tender.
Remove roast to hot platter.
Stir crumbled gingersnaps and sour cream into gravy and stir until thick and smooth.
Do not boil.
Chef
