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Sauerbraten

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“This is a traditional German dish I got off a website.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place meat in a large container (NOT Metal).
  2. In a saucepan bring 1 cup water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
  3. Simmer for 10 minutes.
  4. Cool marinade to room temperature.
  5. Pour marinade over meat.
  6. Refrigerate for 2 to 3 days, turning several times each day.
  7. Remove meat from marinade, and dry.
  8. Brown meat in hot vegetable oil in a Dutch oven. A.
  9. dd the tomato and marinade liquid.
  10. Cover and simmer gently 1 to 2 hours, until meat is tender.
  11. Remove meat from juices.
  12. Also remove peppercorns, cloves, and bay leaves.
  13. Mix flour and sugar with remaining ¼ cup water until lumps disappear.
  14. Add to pan juices and cook until thickened.
  15. Serve with boiled potatoes and red cabbage.

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