Saurbraten

• rump roast
• water
• whole cloves
• 1 onion, sliced
• 1/2 c. raisins
• 1 Tbsp. brown sugar
• butter
• red wine vinegar
• peppercorns
• bay leaf
• allspice
• 1/2 c. sliced almonds
• 2 Tbsp. flour
• gingersnaps

1. Cover the rump roast with the vinegar and let stand overnight. In the morning, take half the vinegar and as much water.
2. Add a few peppercorns, cloves, bay leaf, onion, a little allspice, raisins and almonds.
3. Let beef stew in this liquid until tender.
4. Take out beef and slice.
5. Brown the flour in a piece of butter.
6. Add to liquid and stir until smooth.
7. Thicken with 2 to 3 gingersnaps stirring to a smooth paste.
8. Add hot water, if necessary.
9. Put the sliced meat in with the liquid and simmer slowly until ready to serve.

rump roast, water, cloves, onion, raisins, brown sugar, butter, red wine vinegar, peppercorns, bay leaf, allspice, almonds, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451357 (may not work)