Sauerbraten

1. 1

   Marinate meat in vinegar, bay leaves and sliced onion for 3 days, using enough vinegar to cover.

2. 2

   Pat dry; coat with flour and sear (in Dutch oven) in shortening.

3. 3

   Add vinegar and onion marinade after removing rye bread and bay leaves.

4. 4

   Lower heat; cover.

5. 5

   Let cook about 2 hours or until meat is tender.

6. 6

   Thicken gravy if desired.

7. 7

   Serve with mashed potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.