Sauerbraten (German Pot Roast)
|Water||2 Cup (32 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Carrots||2 , sliced|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Celery stalk||1 , chopped|
|Top round steak roast||4 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Chopped carrots||1⁄4 Cup (4 tbs)|
|Chopped parsnips||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Ginger snaps||10 , crushed|
Combine first 8 ingredients in saucepan; bring to boil, and remove from heat.
Pour over beef in glass, stainless or earthenware bowl, and cover tightly.
Refrigerate from 24 hours to as long as 4 days.
Turn meat occasionally.
To cook, remove meat from marinade (reserving marinade), wipe dry and flour lightly.
Melt shortening in heavy kettle or Dutch oven.
Brown meat on all sides, remove and add fresh vegetables.
Cook, stirring, 5 minutes.
Return meat to pan; add strained marinade, salt and pepper.
Cover, and simmer 3 hours or until meat is tender.
Remove meat to platter, and keep warm.
Skim fat from the liquids.
Stir crushed gingersnaps into sauce, and cook until thickened.
Pour a little over meat, and serve remainder in sauce boat.
Note: Marinating is an essential part of preparing Sauerbraten.