Quick Sauerbraten

Name: Quick Sauerbraten
Ingredients: 4 lbs beef rolled rump roast; 1 (7/8 ounce) package instant meat marinade; 2/3 cup white vinegar; 1 medium onion, slice; 2 bay leaves; 1 teaspoon pickling spices; 1/4 teaspoon pepper; 2 tablespoons shortening; 2 tablespoons flour; 1/3 cup gingersnap cookie, crushed; 1 teaspoon sugar

11 ingredients

22 steps

Ingredients

4 lbs beef rolled rump roast
1 (7/8 ounce) package instant meat marinade
2/3 cup white vinegar
1 medium onion, slice
2 bay leaves
1 teaspoon pickling spices
1/4 teaspoon pepper
2 tablespoons shortening
2 tablespoons flour
1/3 cup gingersnap cookie, crushed
1 teaspoon sugar

Directions

1

Place meat in deep skillet or Dutch oven.
2

Mix marinade and vinegar; pour over meat.
3

With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
4

Add onion, bay leaves, pickling spices and pepper.
5

Cover tightly; simmer on top of range or in 325 degrees oven 3 hours.
6

Remove meat.
7

Strain drippings and discard spices.
8

Measure drippings and add water to measure 2 1/2 cups liquid.
9

Melt shortening in skillet.
10

Blend in flour.
11

Cook over low heat , stirring until mixture is smooth and bubbly.
12

Remove from heat.
13

Gradually stir in liquid.
14

Heat to boiling, stirring constantly.
15

Boil and stir 1 minute.
16

Add, meat; cover and simmer 30 minutes or until tender , turning meat once.
17

Place meat on warm platter; keep warm while preparing Gingersnap Gravy.
18

Gingersnap Gravy:
19

Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan.
20

Heat to boiling, stirring constantly.
21

Boil and stir 1 minute.
22

Serve gravy with meat.