Quick Sauerbraten
Leah Muszynski
ingredients
- 4 lb Rump Roast
- 1 pckg Instant meat marinade
- 2/3 cup White vinegar
- 1 medium Onion (sliced)
- 2 Bay leaves
- 1 tsp. Pickling spice
- 1/4 tsp. Pepper
- 2 Tbls Shortening
- 2 Tbls Flour
- 1/3 cup Ginger snaps
- 1 tsp. Sugar
directions
- 1
- Place meat in a dutch oven, and pierce with fork.
- 2
- Mix together marinade and vinegar and pour over the meat.
- 3
- Marinate meat for 30 minutes, turning occasionaly.
- 4
- Add onion, bay leaf, pickling spice, and pepper.
- 5
- Cover tightly and simmer in 325* oven for 3 hours.
- 6
- Remove meat and place on platter.
- 7
- Strain drippings, and add water to make 2 1/2 cups.
- 8
- Melt shortening in a skillet, blend in flour, and cook over low heat to smooth and bubbly to make a roux.
- 9
- Remove from heat, add liquid, heat to boiling and stir 1 minute.
- 10
- Add meat, cover and cook in oven for 30 minutes turning meat once.
- 11
- Remove meat to platter.
- 12
- Add ginger and sugar to gravy, boil, and serve over meat.
Source: Epicurious
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