Sauerbraten

• 1 1/2 c. vinegar
• 1/2 tsp. peppercorns
• 2 Tbsp. sugar
• 2 tsp. salt
• 12 whole cloves
• 1/2 c. red wine
• 1 c. water
• 4 bay leaves
• 3 sliced onions
• 1 tsp. mustard seed
• 4 lb. rump roast (cheap)
• 1 1/2 tsp. salt
• dash of pepper
• 1/4 c. fat (oil)
• 1 sliced onion
• 1/2 tsp. mustard seed
• 6 whole cloves
• 1/2 tsp. peppercorns
• 2 c. sour cream (may use half of a 3 oz. pkg. cream cheese, beaten smooth with 1/3 cup milk instead)
• 1/3 c. gingersnap crumbs
• 2 Tbsp. flour
• salt and pepper

1. Two to four days before serving:
2. In a large bowl, make marinade.
3. Combine the first 10 ingredients.
4. Put meat in marinade and place in refrigerator, covered, 2 to 4 days, turning meat each day.

vinegar, peppercorns, sugar, salt, cloves, red wine, water, bay leaves, onions, rump roast, salt, pepper, onion, cloves, peppercorns, sour cream, gingersnap crumbs, flour, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=585180 (may not work)