RECIPES
BEEF


Mary's Sauerbraten


3-3 1/2lbsbeef round or rump
1teaspoonsalt
1/2teaspoonpepper
4.bay leaves
1/2teaspoonpeppercorns
8.cloves
2mediumcarrots, minced
1stalkcelery, chopped
3/2cupsred wine vinegar
5/2cupswater
1/4cupbutter
2tablespoonssugar
3/2cupshot marinade
1/2cupwater
2/3cup (8)gingersnap cookies
1/2cup (8)sour cream (optional)

Rub meat with salt and pepper. Place in bowl with spices and vegetables. Heat water and vvinegar and pour over meat. Let marinade at least 48 hours, turning twice a day.

To cook, dry meat in paper towels. Melt butter in Dutch oven and brown meat. Pour strained marinade over meat. Seal tightly. Simmer slowly 2 1/2 - 3 hours, or till tender. Keep meat warm while making gravy.

GINGERSNAP GRAVY

Melt sugar in skillet, stirring until golden brown. Gradually stir in hot marinade and water. Add gingersnap crumbs. Cook till mixture thickens. May add sour cream. Salt to taste.

I always use plain yogurt. MVD

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