Sauerbraten V

Name: Sauerbraten V
Ingredients: 4 pounds rump roast; salt and pepper to taste; 1 cup red wine; 1 cup red wine vinegar; 2 cups water; 2 cloves garlic, minced; 3/4 cup sliced onion; 2 bay leaves; 10 black peppercorns; 1/4 cup white sugar; 3 whole cloves; 1 cup all-purpose flour; 2 tablespoons bacon grease; 2 tablespoons all-purpose flour; 2 tablespoons water; 1 1/2 cups sour cream

16 ingredients

3 steps

Ingredients

4 pounds rump roast
salt and pepper to taste
1 cup red wine
1 cup red wine vinegar
2 cups water
2 cloves garlic, minced
3/4 cup sliced onion
2 bay leaves
10 black peppercorns
1/4 cup white sugar
3 whole cloves
1 cup all-purpose flour
2 tablespoons bacon grease
2 tablespoons all-purpose flour
2 tablespoons water
1 1/2 cups sour cream

Directions

1

Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.
2

Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.
3

Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.