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.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 355 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 cup water
• 3 tablespoons all-purpose flour
• 4 tablespoons vegetable oil
• ⅛ teaspoon ground black pepper
• 2 tablespoons salt
• 3 whole cloves
• 2 bay leaves
• 1 onion, thinly sliced
• 1 tomato, cut into wedges
• 1 cup red wine vinegar
• 3 pounds bottom round roast

Recipe Instructions

Step 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.

Step 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.

Step 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.