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Sauerbraten Mit Ingwer Kuchen Sosse (Saurebraten&gingersanps)
Servings: 10

4 lb boneless rump roast
2 onions, thinly sliced
8 peppercorns
4 cloves, whole
1 bay leaf
1 c white vinegar, mild
1 c water
1/2 c cider vinegar
1/4 c vegetable oil
1/2 t salt
2 c water, boiling
10 gingersnaps
1/2 c sour cream
1 T unbleached flour

Place the beef roast in a deep ceramic or glass bowl. Add onions,
peppercorns, cloves, and bay leaf. Pour white vinegar and cider
vinegar over the meat, chill, covered, for 4 days. Turn meat twice
each day. Remove the meat from the marinade, dry it well with
paper towels, and strain the marinade into a bowl. Reserve onions
and 1 cup marinade. In a Dutch oven brown the meat on all sides
in hot vegetable oil. Sprinkle meat with salt. Pour boiling water
around the meat. sprinkle in crushed gingersnaps, and simmer covered
for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and
cook meat 2 hours or more, until tender. Remove the meat and keep
it warm. Strain the cooking juices into a large saucepan. In a
small bowl mix sour cream with flour. Stir it into the cooking
juices and cook, stirring, until sauce is thickened and smooth.
Slice meat in 1/4 inch slices, add to hot gravy. Arrange meat on
a heated plater and pour extra sauce over it.


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