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Sauerbraten Mit Spatzle

5 lb. pot roast
4 cups water
4 cups wine vinegar
1 onion, coarsely chopped
2 bay leaves
10 peppercorns
5 whole cloves
rind of 1/2 of a lemon
1 Tab. sugar
1 garlic clove
2 or 3 fresh pine twigs, if available, about 5" long
all-purpose flour
2 Tab. fat
1 onion, sliced
1 large carrot, sliced
3/4 cup canned tomatoes
2 cups of water
2 cups marinade

Put meat in large bowl. Bring to boil water, vinegar and the next
7 ingredients, ending with the 1 garlic clove. Cool and pour over
meat; add pine twigs. Cover and put in refrigerator, turning meat
once or twice a day (if top or bottom round is used, it should
marinate for 48 - 72 hours. For eye of round, 24 - 40 hours.) When
ready, remove meat from the marinade; strain marinade and reserve.
Rub meat with flour mixed with salt and pepper. Brown on all sides
in hot fat, being sure not to pierce meat. Put meat on rack; add
sliced onion, carrot, tomatoes, strained marinade, and water.
Cover and simmer for 2 1/2 hours, or until meat is tender, turning
once or twice. Remove meat and thicken liquid with flour mixed
with a little cold water. Simmer for a few minutes. Adjust
seasoning if necessary. A little white wine or sour cream can be
added to gravy, if desired.


3 cup all-purpose flour
1 teaspoon salt
dash ground nutmeg
dash ground paprika
4 eggs, slightly beaten
3/4 cup water
boiling water

Sift flour with salt and spices. Add eggs and water. Beat batter
until thick and smooth. Dampen the end of a small cutting board.
Put on 3/4 cup of the dough. With a spatula, smooth a small amount
of the dough very thin. Cut off small strips of dough into a large
pot of boiling salted water. Dip spatula into water several times
during cutting. If dough is too thin to hold together, add a little
flour. Cook until tender, about 5 minutes. Lift out with a slotted
spoon, drain and place in serving dish. Continue with remaining
dough, adding a little fresh boiling water to pot each time.


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