| Sauerbraten 8
1 1/2 cup of vinegar
2 tablespoons of pickle spice
1 or 2 onions, quartered
2 tablespoons of butter
1 1/2 tablespoon of beef broth
Salt and pepper to taste
1 1/2 cup of water
1 large lean beef roast
3 tablespoons of flour
1/2 tablespoon of sugar |
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Mix vinegar, water and pickle spice in saucepan and bring to a boil. Let stand away from heat 2 to 3 minutes. Place uncooked roast in a seal able glass dish. Pour sauce mix over roast and put onions around it. Let set covered in a cool place (refrigerator) for 6 to 7 days. Turn roast every other day. Take roast out of sauce. Separate pickle spice from sauce. Use sauce to cook roast at 375ºF. for 3 hours. Cover half way through with aluminum foil. For gravy use the sauce from roast and add water to make 3 cups. Combine butter and flour together and simmer until golden. Pour sauce mixture over flour mixture and slowly bring to a boil stirring constantly. Serve with potatoes, corn or red cabbage. |