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Vinegar Sauerbraten

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Ingredients
  Sirloin tip roast 3 Pound
  Water 1 1⁄2 Cup (24 tbs)
  Red cooking wine 1⁄2 Cup (8 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Lemon 1⁄2 , sliced
  Onions 2 Large
  Sugar 2 Tablespoon
  Mixed pickling spices 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Vegetable oil 1 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Light brown sugar 2 Teaspoon
  Gingersnaps 10 , crushed
Directions

Mix together wine, vinegar, water, onion, lemon, pickling spice, salt and sugar.
Place meat in a deep bowl and pour the liquid mixture over the meat.
Cover and refrigerate for 48 hours, turning the meat twice a day.
Remove meat from the refrigerator 1 hour before cooking.
Drain the meat and reserve the liquid.
Pat the meat dry with paper towels and rub it lightly with flour.
PREHEAT the large browning dish for 4 1/2 to 5 MINUTES.
Add oil and meat.
MICROWAVE 1 MINUTE on each side.
Place meat in a 2-2 1/2 quart covered casserole.
PROGRAM TO MICROWAVE for 30 MINUTES on '5'.
Turn meat over, add 1 cup strained marinade.
MICROWAVE for 20 MINUTES on '5' or until tender.
In a small bowl, microwave butter until melted.
Stir in flour and brown sugar to make a smooth paste.
Add 1 cup strained marinade, stirring constantly.
MICROWAVE 2 to 2 1/2 MINUTES on HIGH, stirring twice.
Remove meat to a warm platter.
Stir the sauce into the liquid in the casserole.
MICROWAVE on HIGH for 3 MINUTES, stir once.
Add crushed gingersnaps, stir until smooth.
Serve with thinly sliced meat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Main Dish
Method: 
Microwaving
Dish: 
Curry
Ingredient: 
Butter
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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