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Sauerbraten
posted by Ann 09-10-98 6:53 PM
Sauerbraten - German
3 lb. round steak or roast 2 1/2 to 3 inches thick
1 T. salt
1/2 tsp. pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery, chopped
4 cloves
4 peppercorns
1 c. Vinegar
2 C red wine (not cooking wine)
2 bay leaves
3 1/2 c. water
2 T. fat
4 T. butter
3 T. flour
1 T. sugar
5 ginger snaps, crushed, or more
Wipe roast with a damp cloth; sprinkle with salt and pepper. Place in earthenware, glass or enamel bowl. Cover and refrigerate for at least 4 days, turning occasionally. Drain meat and dry with paper towels. Strain and reserve the marinade.
In heavy casserole, heat the fat and 1 tablespoon butter. Add steak and cook until well browned, using high heat. Add onions, carrot, celery, cloves, peppercorns, vinegar, bay leaves and water. Add marinade; bring to a boil. Cover and cook over low heat at just the simmering point 3 hours.
For gravy: Melt remaining butter in small skillet, stir in flour and sugar, and cook, stirring, until gravy becomes a good, dark color. Add to simmering meat liquid; cover and continue to simmer 1 hour longer. Remove meat to warm serving platter.
Add ginger snap crumbs to gravy. Cook, stirring until smooth and thickened. Serve with meat. 8 servings.
