Old German Sauerbraten

1. 1

   Combine vinegar, water, onion and seasonings; bring to boil. Place meat in large bowl; pour hot mixture over meat.

2. 2

   Cover bowl and marinate for 2 to 4 days (depending on the sourness desired). Put in refrigerator, turning several times.

3. 3

   Remove meat; strain and save sauce.

4. 4

   Rub well with seasoned flour; brown on all sides in shortening.

5. 5

   Add marinade liquid to depth of 1/2-inch.

6. 6

   Bring to boiling point; reduce heat and simmer 2 to 3 hours.

7. 7

   Take all leftover liquid, restrain and take 1 cup or more crushed ginger snaps and add to liquid.

8. 8

   Stir until thickened.

9. 9

   You may need to add more water.

10. 10

    Should make about 2 cups of gravy.

11. 11

    Serve with mashed potatoes, red cabbage and biscuits.

12. 12

    You can add biscuit mix into gravy to make dumplings.

* Per serving · 4 servings · Values may vary.

No additional tips available.