Sauerbraten

Name: Sauerbraten
Ingredients: 1 (6 lb.) eye of the round roast; 2 qt. buttermilk; juice 1/2 lemon; 2 c. red wine; 2 c. water; 1 Tbsp. salt; 1 bay leaf; 1 tsp. peppercorns; 1 Tbsp. vinegar; 3 Tbsp. butter; 3 Tbsp. flour; 1/2 c. crushed gingersnaps; 1/2 c. currants

13 ingredients

2 steps

Ingredients

1 (6 lb.) eye of the round roast
2 qt. buttermilk
juice 1/2 lemon
2 c. red wine
2 c. water
1 Tbsp. salt
1 bay leaf
1 tsp. peppercorns
1 Tbsp. vinegar
3 Tbsp. butter
3 Tbsp. flour
1/2 c. crushed gingersnaps
1/2 c. currants

Directions

1

Wash and dry beef. Place in a deep container and cover with buttermilk and lemon juice. Marinate in refrigerator for 2 days, turning several times. Remove; wash off buttermilk. Place beef in pot or kettle.
2

Add wine, water, salt, bay leaf, peppercorns and vinegar. Cook, covered, for about 3 hours or until very tender. Remove beef. Strain stock, reserving liquid. Melt butter in saucepan. Stir in flour. Stir in stock slowly; simmer until slightly thickened. Add gingersnaps and currants; cook until sauce is thickened. Add sugar to taste.