Sauerbraten mit ingwer kuchen sosse(saurebraten&gingersan
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Sauerbraten mit ingwer kuchen sosse(saurebraten&gingersan
  German    Beef    Cookies  
Last updated 6/12/2012 12:55:51 AM. Recipe ID 17845. Report a problem with this recipe.
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      Title: Sauerbraten mit ingwer kuchen sosse(saurebraten&gingersan
 Categories: German, Beef, Meats, Main dish, Cookies
      Yield: 10 servings
 
      4 lb Rump Roast; Beef, Boneless
      2 ea Onions; Thinly Sliced
      8 ea Peppercorns
      4 ea Cloves; Whole
      1 ea Bay Leaf
      1 c  White Vinegar; Mild
      1 c  Water
    1/2 c  Cider Vinegar
    1/4 c  Vegetable Oil
    1/2 t  Salt
      2 c  Water; boiling
     10 ea Gingersnaps
    1/2 c  Sour Cream
      1 T  Unbleached Flour
 
  Place the beef roast in a deep ceramic or glass bowl.  Add onions,
  peppercorns, cloves, and bay leaf.  Pour white vinegar and cider
  vinegar over the meat; chill, covered, for 4 days.  Turn meat twice
  each day. Remove the meat from the marinade, dry it well with paper
  towels, and strain the marinade into a bowl.  Reserve onions and 1
  cup marinade.  In a Dutch oven brown the meat on all sides in hot
  vegetable oil.  Sprinkle meat with salt.  Pour boiling water around
  the meat. sprinkle in crushed gingersnaps, and simmer covered for 1
  1/2 hours.  Turn often.  Add 1 cup of reserved marinade and cook meat
  2 hours or more, until tender.  Remove the meat and keep it warm.
  Strain the cooking juices into a large saucepan. In a small bowl mix
  sour cream with flour.  Stir it into the cooking juices and cook,
  stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch
  slices; add to hot gravy.  Arrange meat on a heated plater and pour
  extra sauce over it.
 




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Recipe ID 17845 (Apr 03, 2005)

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