Peg Frank's Sauerbraten Recipe
- 3 lbs 2 inch thick round steak
- 1 tbsp salt
- 1/2 teaspoon pepper
- 2 onions, sliced,
- 1 carrot, sliced,
- 1 stalk celery, sliced,
- 4 cloves
- 4 peppercorns
- Gingersnaps, (optional)
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1 pt. red wine vinegar
- 2 bay leaves
- 2 tbsp beef fat, or possibly oil
- 6 tbsp butter
- 5 tbsp flour
- 1 tbsp sugar
DirectionsWipe meat with damp cloth and season with salt and pepper.
Place in glass or possibly enamel bowl with salt, pepper, onions, carrot, celery, cloves, peppercorns, red wine vinegar, bay leaves, ginger, cinnamon, and sufficient water to cover the meat.
Cover and place in the refrigerator for 4 days.
On the fifth day, drain meat reserving liquid.
Saute/fry meat in 2 Tbsp.
fat and 1 Tbsp.
butter till all sides are seared.
Add in marinade and bring to a boil.
Lower heat and simmer 3 hrs.
Heat 5 Tbsp.
butter in a pan.
Blend in flour and sugar and let brown.
Add in to simmering meat mix.
Cover and continue cooking till meat is tender--about one more hour.
Remove meat to serving platter.
Stir gingersnaps into the pot juices and cook till thickened.
Pour this gravy over the meat and serve.