Sauerbraten

Name: Sauerbraten
Ingredients: 2 cups red wine vinegar; 2 cups water; 2 medium onions, sliced; 1 lemon; 10 whole cloves; 6 whole juniper berries; 4 bay leaves; 6 peppercorns; 2 tablespoons salt; 2 tablespoons sugar; 1 beef rump or 1 sirloin tip steak; 2 tablespoons fat; 6 tablespoons butter; 6 tablespoons flour; 1 tablespoon sugar; 8 -10 gingersnaps, crushed

16 ingredients

9 steps

Ingredients

2 cups red wine vinegar
2 cups water
2 medium onions, sliced
1 lemon
10 whole cloves
6 whole juniper berries
4 bay leaves
6 peppercorns
2 tablespoons salt
2 tablespoons sugar
1 beef rump or 1 sirloin tip steak
2 tablespoons fat
6 tablespoons butter
6 tablespoons flour
1 tablespoon sugar
8 -10 gingersnaps, crushed

Directions

1

Combine first 10 ingredients; place meat in large, deep bowl; pour vinegar mixture over meat.
2

Refrigerate 36 to 48 hours, turning meat once or twice a day.
3

Remove meat; pat dry; rub lightly with a little flour; brown well on all sides in 2 tablespoons fat and 1 tablespoon butter.
4

Strain vinegar mixture; add 2 cups to meat; cover, simmer 3 hours.
5

Melt remaining butter; blend in flour and 1 tablespoon sugar; stir until rich brown.
6

Add remaining strained vinegar mixture.
7

Add to simmering meat mixture; simmer 1 hour longer or until meat is tender.
8

Remove meat.
9

Stir crushed gingersnaps into gravy; stir until thickened.