posted by Sandy Wells 06-04-98 4:19 PM
Sauerbraten
2 C vinegar
2 tsp salt
10 peppercorns
3 cloves
2 bay leaves
2 onions, chopped
2 carrots, sliced
4-6 lbs of beef, your choice of cut, like top round
3 T butter
1 1/2 C boiling water
1/2 pint sour cream
Combine in a large saucepan or Dutch oven the vinegar, salt peppercorns, bay leaves, onions, and carrots and bring to a boil. Remove from the heat and cool for 30 minutes. Place the beef in a bowl and pour the previous mixture over it. Marinate for 3-5 days in the refrigerator, turning the meat once a day, and basting.
When ready to prepare, drain the meat, reserving the arinade and pat dry. Melt the butter in the Dutch oven. Brown the meat on all sides, then add the marinade and the boiling water and cook over low heat for 3 hours or until the meat is tender. Add the sour cream, stirring constantly and simmer for 15 minutes. Slice and serve with the gravy.