Sauerbraten III Recipe

Ingredients
<br>- 3 pounds bottom round roast
<br>- 1 cup red wine vinegar
<br>- 1 cup water
<br>- 2 tablespoons lemon juice
<br>- 1 onion, thinly sliced
<br>- 2 bay leaves
<br>- 3 whole cloves
<br>- 2 tablespoons salt
<br>- 1/8 teaspoon ground black pepper
<br>- 4 tablespoons vegetable oil
<br>- 1 cup water
<br>- 3 tablespoons all-purpose flour
<br>- 1 tomato, cut into wedges
<br><p></p>Directions
<br>step 1: Place meat in large, non-metal bowl.  In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper.  Pour over meat.  Cover and refrigerate 48 hours.
<br>step 2: Heat oil in Dutch oven over medium-high heat.  Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side.  Remove bay leaves and cloves from marinade.  Pour in 1 cup water and pour marinade into pan with meat.  Reduce heat to low, cover and simmer 3 hours, or until tender.
<br>step 3: Remove meat from pan.  Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy.  Return meat to pan with tomato wedges, heat through and serve.
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Ingredients
- 3 pounds bottom round roast
- 1 cup red wine vinegar
- 1 cup water
- 2 tablespoons lemon juice
- 1 onion, thinly sliced
- 2 bay leaves
- 3 whole cloves
- 2 tablespoons salt
- 1/8 teaspoon ground black pepper
- 4 tablespoons vegetable oil
- 1 cup water
- 3 tablespoons all-purpose flour
- 1 tomato, cut into wedges

Directions
step 1: Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.
step 2: Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.
step 3: Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.

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