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Sauerbraten III Recipe

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Sauerbraten III Recipe

Directions

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Ingredients :

  • 3 pounds bottom round roast
  • 1 cup red wine vinegar
  • 1 cup water
  • 2 tablespoons lemon juice
  • 1 onion, thinly sliced
  • 2 bay leaves
  • 3 whole cloves
  • 2 tablespoons salt
  • ⅛ teaspoon ground black pepper
  • 4 tablespoons vegetable oil
  • 1 cup water
  • 3 tablespoons all-purpose flour
  • 1 tomato, cut into wedges
  • Methods :

  • Step 1

    Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.

  • Step 2

    Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.

  • Step 3

    Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.

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