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Sauerbraten
Serves 4-6

3 lb. beef shoulder, chuck, rump or round (you want some fat on meat, but
not to excess.

Rub into meat thoroughly:
pepper
garlic (optional) I use it, but not a lot-maybe 2 teaspoons
Place meat in deep crock or glass bowl (NO metal or aluminum)

Heat together, but do not boil:
2 cups mild or wine vinegar
2 cups water
1/2 cup sliced onions (or a little more)
2-3 bay leaves
1 teaspoon peppercorns
(2 teaspoons caraway seeds-optional-I don't use them)
1/4 cup sugar

Pour the hot marinade over the beef: more than half should be
covered. Cover with a lid (NOT aluminum foil) and refrigerate 2-4
days. The longer you leave it the more "sour" the meat (I usually
wait about 2-1/2 to 3 days).

When ready to cook, drain the meat, saving the marinade. Heat in
a heavy pan (that has a fairly tight cover for it), 2-3 tablespoons
vegetable oil

Brown the meat on all sides and then cook as for pot roast, using
the marinade in place of stock. (have a can of Campbells beef
bouillon on hand in case you need more stock as you are cooking-although
you probably will not need it).

Either simmer on top of stove or bake in oven of 300!-325! for 3-4
hours. During this time turn the meat several times.

When the meat is tender, sprinkle with 1/4 cup brown sugar and
roast 5-10 minutes more, until sugar is dissolved. Remove meat
from pan to a warm platter. Put pan on top of burner on low heat
and:

Thicken the stock with: 2 Tablespoons flour that has been mixed
with water or beer and made smooth, stirring mixture. Add 1 to
1-1/2 cup cultured sour cream (you can use sweet cream, but I never
have tried it that way)

You can add raisins, ketchup-ground gingersnaps (but I don't. I
like the gravy "straight").

Serve with potato dumplings (buy the mix) or (which I use) wide
egg noodles-boiled and drained-with just enough butter on them to
keep them from sticking. noodles can also be fried in a pan for
a couple of minutes if desired.

Serve with brown bread, maybe some applesauce, some sliced carrots.

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