Name: Sauerbraten V
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Rump roast - 4 pounds; Salt and pepper to taste - 4 pounds; Red wine - 1 cup; Red wine vinegar - 1 cup; Water - 2 cups; Garlic, minced - 2 cloves; Sliced onion - ¾ cup; Bay leaves - 2; Black peppercorns - 10; White sugar - ¼ cup; Whole cloves - 3; All-purpose flour - 1 cup; Bacon grease - 2 tablespoons; All-purpose flour - 2 tablespoons; Water - 2 tablespoons; Sour cream - 1 ½ cups

Ingredients for - Sauerbraten V

1. Rump roast 4 pounds

2. Salt and pepper to taste 4 pounds

3. Red wine 1 cup

4. Red wine vinegar 1 cup

5. Water 2 cups

6. Garlic, minced 2 cloves

7. Sliced onion ¾ cup

8. Bay leaves 2

9. Black peppercorns 10

10. White sugar ¼ cup

11. Whole cloves 3

12. All-purpose flour 1 cup

13. Bacon grease 2 tablespoons

14. All-purpose flour 2 tablespoons

15. Water 2 tablespoons

16. Sour cream 1 ½ cups

How to cook deliciously - Sauerbraten V

1 . Stage

Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.

2 . Stage

Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.

3 . Stage

Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.