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  Rump roast 4 Pound
  Canned condensed onion soup 10 1⁄2 Ounce (1 Can)
  Wine vinegar 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Bay leaves 3 Medium
  Whole peppercorns 6
  Whole cloves 10
  Shortening 2 Tablespoon
  Sugar 1⁄4 Cup (4 tbs)
  Ginger snaps 7 , crumbled to make 1/2 cup

Place meat in deep bowl.
Combine soup, vinegar, water, bay, peppercorns, and cloves; pour over meat.
Cover, refrigerate for 2 days, turning meat twice each day.
Remove meat from marinade.
In large heavy pan, brown meat in shortening; pour off fat.
Stir in marinade.
Cover; cook over low heat 2 1/2 hours or until tender.
Remove meat from pan; keep warm.
Skim fat from gravy; remove bay, peppercorns, and cloves.
Stir in sugar and ginger snaps.
Cook until thickened, stirring.

Recipe Summary

Main Dish

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