Sauerbraten Recipe
Ingredients
| Red wine vinegar | 1 1⁄2 Cup (24 tbs) | |
| Sugar | 1 Tablespoon | |
| Salt | 1 Tablespoon | |
| Ground ginger | 1⁄4 Teaspoon | |
| Whole cloves | 12 | |
| Bay leaves | 6 | |
| Whole black peppercorns | 6 | |
| Onions | 2 Medium | |
| Lemon | 1 | |
| Boneless beef round rump roast | 4 Pound | |
| Cooking oil | 2 Tablespoon | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Chopped carrot | 1⁄2 Cup (8 tbs) | |
| Chopped celery | 1⁄4 Cup (4 tbs) | |
| Broken gingersnaps | 1 Cup (16 tbs) | |
| Water | 2⁄3 Cup (10.67 tbs) | |
| Water | 2⁄3 Cup (10.67 tbs) | |
| Hot buttered noodles | 2 Cup (32 tbs) |
Nutrition Facts
Serving size
Calories 516 Calories from Fat 214
% Daily Value*
Total Fat 24 g36.4%
Saturated Fat 8.4 g42%
Trans Fat 0 g
Cholesterol 95.1 mg31.7%
Sodium 1155.9 mg48.2%
Total Carbohydrates 32 g10.6%
Dietary Fiber 2.4 g9.4%
Sugars 8.9 g
Protein 38 g76.9%
Vitamin A 22.5% Vitamin C 15.5%
Calcium 4.5% Iron 21%
*Based on a 2000 Calorie diet
Directions
Cover; refrigerate 36 to 72 hours, turning meat occasionally.
Remove meat; wipe dry with paper toweling.
Strain marinade; reserve.
In Dutch oven brown roast on all sides in hot oil.
Add reserved marinade, chopped onion, carrot, and celery.
Cover; simmer till meat is tender, about 2 hours.
Transfer meat to platter; keep hot.
Reserve 2 cups of the liquid in Dutch oven; stir in gingersnaps and the 2/3 cup water.
Cook and stir till thickened and bubbly.
Serve meat and gravy with noodles.
Chef
