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Title: Classic Sauerbraten
Yield: 1

Ingredients

  2 1/4 c  water
      1 c  cider vinegar
      1 md onion; coarsely chopped
      1    lemon; cut into 8 wedges
      2    bay leaves
  1 1/2 ts salt
    1/2 ts whole black peppercorns
    1/2 ts whole cloves
      1    top round roast; (4
           -1/2-pound)
    1/4 c  vegetable oil
    1/4 c  all purpose flour
      1 c  canned beef broth
    1/3 c  dark brown sugar; (packed)
    1/3 c  gingersnap cookie crumbs

Instructions

Combine first 8 ingredients in large saucepan and bring to boil. Cool.

Place beef in bowl slightly larger that beef. Pour marinade over. Cover and
chill 2 days, turning beef twice daily.

Preheat oven to 350F. Remove beef from marinade and place in roasting pan;
reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to
carving board; cool. Pour any accumulated juices from roasting pan into
marinade. Strain marinade (do not clean roasting pan).

Mix 1/4 cup oil and flour in heavy large skillet. Stir over medium heat
until
dark brown, about 10 minutes. Gradually mix in 2 cups marinade (discard any
remaining marinade) and broth. Boil until thick, stirring often, about 10
minutes. Mix in sugar and cookie crumbs. Pour into roasting pan and place
over
medium-high heat. Bring to boil, scraping up any browned bits. Season to
taste
with salt and pepper.

Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be
prepared 1 day ahead. Cover and chill).

Preheat oven to 400F. Bake beef until heated through, about 15 minutes.

Serves 8.

Bon Appetit November 1995

Converted by MC_Buster.

Per serving: 1025 Calories (kcal); 59g Total Fat; (48% calories from fat);
5g Protein; 135g Carbohydrate; 0mg Cholesterol; 3519mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit;
12 Fat; 8 Other Carbohydrates

Converted by MM_Buster v2.0n.

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