sauerbraten v

Ingredients

• Servings: 6
• 4 pounds rump roast
• salt and pepper to taste
• 1 cup red
• 1 cup red 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• rub the roast with salt and pepper and place in a large non-metal bowl. in a medium saucepan, combine , 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.
• 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.
• 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.