European Recipe √ Sauerbraten III

This is an original German sauerbraten recipe handed down to me. The meat is more tender, and flavorful the longer you marinade, I usually marinade for 2 days.

Ingredients

• 3 pounds bottom round roast
• 1 cup red wine vinegar
• 1 cup water
• 2 tablespoons lemon juice
• 1 onion, thinly sliced
• 2 bay leaves
• 3 whole cloves
• 2 tablespoons salt
• ⅓ teaspoon ground black pepper
• 4 tablespoons vegetable oil
• 1 cup water
• 3 tablespoons all-purpose flour
• 1 tomato, cut into wedges

Cooking Directions

1. Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.
2. Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.
3. Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.

Nutrition Facts

• calories355.3
• carbohydrateContent11.2 g
• cholesterolContent98.2 mg
• fatContent18.6 g
• fiberContent0.9 g
• proteinContent34.4 g
• saturatedFatContent4.5 g
• sodiumContent2464.5 mg
• sugarContent1 g