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Sauerbraten

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“A delicious German meal when served with dumplings and a prepared red cabbage dish.”
READY IN:
76hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 10 ingredients; place meat in large, deep bowl; pour vinegar mixture over meat.
  2. Refrigerate 36 to 48 hours, turning meat once or twice a day.
  3. Remove meat; pat dry; rub lightly with a little flour; brown well on all sides in 2 tablespoons fat and 1 tablespoon butter.
  4. Strain vinegar mixture; add 2 cups to meat; cover, simmer 3 hours.
  5. Melt remaining butter; blend in flour and 1 tablespoon sugar; stir until rich brown.
  6. Add remaining strained vinegar mixture.
  7. Add to simmering meat mixture; simmer 1 hour longer or until meat is tender.
  8. Remove meat.
  9. Stir crushed gingersnaps into gravy; stir until thickened.

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