Sauerbraten (Sweet Sour Beef)
beef
3 1/2 lb bottom round
2 cup wine vinegar (heated)
2 cup water
1 1/2 teaspoon salt
2 tablespoon parsley
1 teaspoon pepper
2 tablespoon sugar
1 onion, sliced
1 bay leaf
3 tablespoon butter
2 tablespoon flour
2 tablespoon cold water
1 cup beef stock
6 gingersnaps
Heat 2 cups water, and vinegar together until hot. Place meat in crock covered with vinegar and water. [Do NOT use a metal pot!] Add salt, parsley, pepper, sugar, and onion. Cover and refrigerate for 3 days, turning daily. Drain marinade and reserve. Lightly flour meat. Brown well in butter in kettle. Add onion slices and 3 cups marinade. Cover and simmer until tender. Remove meat to a hot serving dish and keep warm. Skim fat off liquid. Mix flour and water and stir into pan. Add stock,
Yield: 6 servings