Catholic Recipe: Sour Beef
Also Called: Sauerbraten
Sauerbraten is German for "sour roast." This German pot roast must marinade for 36 to 48 hours in a sweet-sour marinade. The meat is then browned and simmered in the marinade for several hours. This makes an extremely tender roast and a delicious sauce. This is traditionally served with dumplings, boiled potatoes or egg noodles.
Place meat in large deep bowl. Combine vinegar and next 8 ingredients; pour over meat. Cover; refrigerate 36 to 48 hours, turning meat twice each day. Lift meat from bowl; pat dry with paper towels. Rub lightly with 3 Tablespoons flour. Heat oil in large skillet over moderate heat; brown meat well on all sides. Put meat in large kettle or Dutch oven. Strain vinegar mixture; add 2 cups to meat. Cover; simmer 3 hours. Melt butter or margarine in skillet; blend in 1/4 cup flour and 2 teaspoons sugar. Add remaining strained vinegar mixture; cook and stir until thickened. Add to meat. Simmer 1/2 hour or until meat is tender. Stir gingersnaps in gravy; stir until thickened. Makes 6 to 8 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965