Sauerbraten V

Rump roast is marinated overnight in red wine and red wine vinegar flavored with cloves, sugar and garlic. The meat is then browned and slowly simmered in the marinade until tender, and the marinade is converted to a creamy tangy sauce using sour cream.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 943 Calories

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• ¼ cup white sugar
• 2 tablespoons water
• 2 cups water
• 1 ½ cups sour cream
• salt and pepper to taste
• 2 cloves garlic, minced
• 3 whole cloves
• 2 bay leaves
• 10 black peppercorns
• 1 cup red wine
• ¾ cup sliced onion
• 2 tablespoons bacon grease
• 4 pounds rump roast
• 1 cup red wine vinegar

Recipe Instructions

Step 1

Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.

Step 2

Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.

Step 3

Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.