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Rhineland Style Sauerbraten

Sauerbraten has to be marinated for 2 to 3 days before it is cooked.

4 lbs. (2kg) rump steak in on piece
1/4 cup flour
3 tablespoons butter
2 carrots, sliced
2 onions, quartered
1 tablespoon tomato paste
2 1/2 oz. (75g) ginger biscuits or gingerbread, crushed
2 tablespoons sugar
1/2 cup red wine
1 cup raisins
1/2 cup slivered almonds
freshly ground black pepper
cranberry preserve for garnish

4 cups (1l) dry red wine
1 cup water
juice of 1 lemon
4 oz. (125g) onions, thinly sliced
6 peppercorns
2 bay leaves
1 tablespoon finely chopped thyme
2 cloves
1/4 teaspoon nutmeg
5 sprigs parsley, chopped

Place the meat in a bowl. In a saucepan, combine all the ingredients
for the marinade, except the parsley, and bring to a boil. Pour
over the meat and cool. Add the chopped parsley. Refrigerate the
marinated meat for 2 to 3 days, turning from time to time.

Remove the meat and strain the marinade. Wipe the meat dry, sprinkle
it with flour, and in a saucepan saute it in the butter until it
is brown on all sides. Add the carrots, onions, tomato paste and
1 cup of the strained marinade.

Cover the saucepan and simmer for 2 1/2 to 3 hours or until the
meat is tender. Remove from heat. Puree the sauce in a blender
and strain it, then add the rest of the marinade, the finger
biscuits, sugar, wine and raisins. Boil the mixture until it
thickens. Add the almonds and cook for another 5 minutes. Taste
and if necessary, adjust the seasoning.

Carve the meat into slices, pour the sauce over it and serve it
with the cranberry preserve.


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