Title: Sauerbraten
 Categories: Meats
      Yield: 6 Servings
 
      1    4-lb boneless roast
      2 c  Red wine and red
           Wine vinegar mixed
      2 c  Water
      1    Cl Garlic, minced
    3/4 c  Onion, sliced
      1    Bay leaf
     12    Peppercorns
    1/4 c  Sugar
      3    Cloves
           Flour
      2 tb Bacon drippings
  1 1/2 c  Sour cream
 
  Season meat with salt and pepper to taste. Place in large bowl. Bring
  wine, vinegar and water to boil. Add garlic, onion, bay leaf,
  peppercorns, sugar and cloves. Pour over beef. Cover and refrigerate
  12 hours overnight. Remove meat and dry thoroughly.  Dredge meat with
  flour. Heat bacon drippings in large, heavy kettle, add meat and
  brown on all sides. Add half of marinade. Cover tightly and simmer
  until tender (2-1/2 to 3 hours). Remove meat to platter and keep hot.
  Thicken gravy with 2 tbs. each of flour and water mixed and stirred
  into gravy over fairly high heat. Stir in sour cream.  Pour over
  sliced meat. (I actually marinate this recipe for 3-4 days in the
  refrigerator....the longer, the more sour!!!)