Sauerbraten With Sirloin Tip
|Sirloin tip||3 Pound|
|Red wine vinegar||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||1 Tablespoon|
|Onion||1 Large, sliced|
|Butter||1⁄4 Cup (4 tbs)|
|Lemon||1⁄2 , sliced|
|Flour||1⁄4 Cup (4 tbs)|
|Mixed pickling spice||2 Tablespoon|
|Light brown sugar||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Gingersnaps||10 , crushed|
Place meat in deep bowl.
Mix together vinegar, water, and next 5 ingredients; pour over meat.
Cover and refrigerate for 48 hours, turning meat in liquid twice a day.
Take meat from refrigerator 1 hour before cooking.
Drain meat, reserve liquid.
Pat meat dry with paper towels, and rub meat lightly with flour.
Heat large Browning Skillet in Radarange oven 41/2 minutes.
Add oil and meat, cook in oven 1 minute per side.
Remove meat to a 2 to 2 1/2 quart covered casserole.
Cook in oven on defrost or slow cook cycle 30 minutes.
Turn meat over, add 1 cup reserve strained marinade.
Continue cooking on defrost for 15 minutes more.
In another bowl or glass measure melt the butter 30 seconds.
Stir in flour and brown sugar to make a smooth paste.
Add 1 cup more strained marinade, stirring constantly.
Cook in oven 2 minutes, stirring every 30 seconds.
Remove meat to a warm serving platter.
Stir sauce mixture into liquid in casserole.
Cook in oven 3 minutes, stir once.
Add crushed gingersnaps, cook in oven 1 minute, stir smooth.