Sauerbraten

• 4 lb. boneless chuck or rump roast
• salt and pepper to taste
• 2 c. wine vinegar
• 2 c. water
• 1 clove garlic
• 3/4 c. sliced onion
• 1 bay leaf
• 10 peppercorns
• 1/4 c. sugar
• 3 whole cloves
• flour
• 2 Tbsp. bacon drippings
• 1 1/2 c. sour cream

1. Season the meat with the salt and pepper and place in a large bowl.
2. Bring the vinegar and water to a boil and add the garlic, onion, bay leaf, peppercorns, sugar and cloves.
3. Pour the marinade over the beef, cover and refrigerate 12 hours or overnight.
4. Remove the meat and dry thoroughly with paper towels.
5. Reserve the marinade.
6. Drench the meat with flour.
7. In a heavy kettle, heat the bacon drippings; add the meat and brown on all sides.
8. Add 2 cups of the marinade, cover tightly and simmer gently until the meat is tender, 2 1/2 to 3 hours.
9. Remove the meat to a warm platter and keep hot.
10. Thicken the gravy with a little flour mixed with water. Stir in the sour cream and serve over sliced meat.
11. Serves 8 to 10.

boneless chuck, salt, wine vinegar, water, clove garlic, onion, bay leaf, peppercorns, sugar, cloves, flour, bacon drippings, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=999336 (may not work)