Recipe by Julesong
I love sauerbraten, and this is a good, old fashioned recipe for it. Enjoy! An adopted recipe.
Top Review by LSchuell S.
This is the closest recipe that I have found to the one taught to me by my Tantes and Oma.Except omit the gingersnaps and thicken the gravy before adding the sour cream.That should be the last addition.YUM YUM And always serve with potato dumplings and red cabbage!Many German cooks use the packaged dumpling mix (They'll never admit it)but I have to say,it is excellent and very time saving
- 4 lbs boneless beef rump roast
- 2 onions, thinly sliced
- 8 peppercorns
- 4 whole cloves
- 1 bay leaf
- 1 cup mild white vinegar
- 1 cup water
- 1⁄2 cup cider vinegar
- 1⁄4 cup vegetable oil
- 1⁄2 teaspoon salt
- 2 cups boiling water
- 10 gingersnaps
- 1⁄2 cup sour cream
- 1 tablespoon unbleached flour
Directions See How It's Made
- 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 the 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, turning often.
- Add 1 cup of reserved marinade and cook meat approximately 2 hours or 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.