Sauerbraten Sweet Sour Beef
3 1/2 Lb Bottom Round
2 C Wine Vinegar (heated)
2 C Water
1 1/2 tsp Salt
2 Tbsp Parsley
1 tsp Pepper
2 Tbsp Sugar
1 Onion, sliced
1 Bay Leaf
3 Tbsp Butter
2 Tbsp Flour
2 Tb Cold water
1 C Beef Stock
6 Gingersnaps
Heat 2 cups water, and vinegar together until hot. Place meat in crock covered
with vinegar and water. [Do NOT use a metal pot!]
Add salt, parsley, pepper, sugar, and onion.
Cover and refrigerate for 3 days, turning daily.
Drain marinade and reserve.
Lightly flour meat. Brown well in butter in kettle. Add onion slices and 3 cups
marinade. Cover and simmer until tender. Remove meat to a hot serving dish and
keep warm. Skim fat off liquid. Mix flour and water and stir into pan. Add
stock, |