"If the Amish
make it, you'll find it at Amish Pleasures."
| In a
2-quart saucepan, combine the wine, vinegar, water, onions, salt, and
spices. Bring to a boil. Remove from the heat and cool to room
temperature. Put the beef in a 1-gallon crockpot or a stainless steel
pot. Choose a pot which is not much larger than the roast but leaves
enough room for the marinade. Pour the marinade over the roast, and
refrigerate for 3 days. Turn the meat twice each day.
When ready to cook the sauerbraten, remove it from the marinade
and pat dry with paper towels. Strain the marinade and save it, but
discard the onions and spices.
Melt the shortening in a 3-quart saucepot. Brown the sauerbraten
on all sides. Remove the meat and sauté the onions, carrots and celery
until the onions are clear. Add the flour and stir until golden brown.
Gradually add the marinade and water, and stir until it comes to a boil.
Add the meat. Cover and simmer for 1 hour and 15 minutes. (if you prefer
the beef pink in the center, cook only 45 minutes.) Serve sliced thin
with the marinade gravy. Serve with boiled potato, dumplings, or potato
cakes and a relish, or a fresh green salad.
lb. roast of top round of beef
1 cup dry red wine
3/4 c. wine vinegar
1˝ c. water
1 med. onion, sliced thin
1 t. salt
8 whole black peppercorns, broken
4 whole cloves
2 bay leaves
1/4 t. ground ginger
3 T. vegetable shortening
1/2 c. chopped onions
1/2 c. diced carrots
1/2 c. chopped celery
3 T. flour
2/3 c. water
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The recipe above appears in:
|Betty Groffs newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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