Sauerbraten
Source: Sierra Home Recipe Library
| 4 lbs Boneless Beef Roast | 2 Bay Leaves |
| 1¼ cup water | 2 Cloves |
| 1 cup Wine Vinegar | 2 Tbs Vegetable Oil |
| 2 medium Onions, sliced | 1 medium Tomato, peeled and chopped |
| 1 tsp Salt | 2 Tbs Flour |
| 6 Peppercorns | 2 tsp Sugar |
Place meat in a large container (NOT Metal).
In a saucepan bring 1 cup water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day.
Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves.
Mix flour and sugar with remaining ¼ cup water until lumps disappear. Add to pan juices and cook until thickened.
Serve with boiled potatoes and red cabbage.
Yield: 6 servings
