Sauerbraten Steak Recipe
Ingredients
| Water | 2 1/2 Cup (16 tbs) | |
| Wine vinegar | 1 Cup (16 tbs) | |
| Brown sugar | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Whole Cloves | 6 | |
| Peppercorns | 6 | |
| Bay leaves | 2 | |
| Onions | 2 Medium, thinly sliced | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| 1 beef blade steak (2 1/2 to 3 pounds), cut 1 1/2 inches thick | ||
| 2 tablespoons drippings or cooking fat | ||
| Water | 3/4 Cup (16 tbs) | |
| Raisins | 1/2 Cup (16 tbs) | |
| 2/3 cup crumbled gingersnaps | ||
Directions
Combine 2 1/2 cups water, vinegar, 1 tablespoon brown sugar, salt, cloves, peppercorns and bay leaves in saucepan; bring to boil.
Pour over sliced onions in bowl; cool.
Stir in oil.
Pour marinade over steak; refrigerate 8 to 10 hours or overnight, turning at least once.
Remove steak from marinade to absorbent paper; pat dry.
Heat drippings to 350° in electric frying pan.
Brown meat.
Pour off drippings.
Strain marinade; add 1 cup to steak, reserving remainder.
Cover; cook 2 hours or until steak is tender.
Remove steak to hot platter and pour off liquid.
Add 1 1/2 cups reserved marinade, 3/4 cup water, raisins and 1 tablespoon brown sugar to frying pan.
Bring to boil.
Add crumbled gingersnaps; stir to thicken.
Serve gravy with steak.
Pour over sliced onions in bowl; cool.
Stir in oil.
Pour marinade over steak; refrigerate 8 to 10 hours or overnight, turning at least once.
Remove steak from marinade to absorbent paper; pat dry.
Heat drippings to 350° in electric frying pan.
Brown meat.
Pour off drippings.
Strain marinade; add 1 cup to steak, reserving remainder.
Cover; cook 2 hours or until steak is tender.
Remove steak to hot platter and pour off liquid.
Add 1 1/2 cups reserved marinade, 3/4 cup water, raisins and 1 tablespoon brown sugar to frying pan.
Bring to boil.
Add crumbled gingersnaps; stir to thicken.
Serve gravy with steak.
Chef
