Sauerbraten V
Ingredients
- 4 pounds rump roast
- salt and pepper to taste
- 1 cup red wine
- 1 cup red wine vinegar
- 2 cups water
- 2 cloves garlic, minced
- ¾ cup sliced onion
- 2 bay leaves
- 10 black peppercorns
- ¼ cup white sugar
- 3 whole cloves
- 1 cup all-purpose flour
- 2 tablespoons bacon grease
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 1 ½ cups sour cream
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Instructions
- Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, 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.
Source
Original recipe: View Original