Sauerbraten Steaks

• 2 1/2 c. water
• 1 c. wine vinegar
• 1 Tbsp. brown sugar
• 1 tsp. salt
• 6 whole cloves
• 6 peppercorns
• 2 bay leaves
• 2 medium onions, thinly sliced
• 1/3 c. vegetable oil
• 1 beef blade steak (2 1/2 to 3 lb.), cut 1 1/2 inches thick
• 2 Tbsp. drippings or cooking fat
• 3/4 c. water
• 1/2 c. raisins
• 1 Tbsp. brown sugar
• 2/3 c. crumbled gingersnaps

1. Combine 2 1/2 cups water, vinegar, sugar, salt, cloves, peppercorns and
2. bay leaves in saucepan;
3. bring to boil.
4. Pour over sliced
5. onions;
6. cool.
7. Stir
8. in oil.
9. Pour marinade over steak; refrigerate
10. 8
11. to
12. 10
13. hours,
14. turning
15. at least once. Remove steaks from marinade to absorbent paper; pat dry.
16. Heat drippings to 350u0b0.

water, wine vinegar, brown sugar, salt, cloves, peppercorns, bay leaves, onions, vegetable oil, beef blade steak, water, raisins, brown sugar, crumbled gingersnaps

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1073656 (may not work)