Pot Roast With Potato Dumplings

• 3 lb. round steak
• 1 Tbsp. salt
• 1/2 tsp. pepper
• 2 onions, sliced
• 1 carrot, sliced
• 1 stalk celery, sliced
• 4 cloves
• 4 peppercorns
• 1/2 pt. red wine vinegar
• 2 bay leaves
• 2 Tbsp. kidney fat
• 6 Tbsp. butter
• 3 Tbsp. flour
• 1 Tbsp. sugar
• 5 gingersnaps

1. Wipe steak with damp cloth; season with salt and pepper. Place in earthen, glass or enamelware bowl.
2. Combine onions, carrots, celery, cloves, peppercorns, vinegar and bay leaves and 2 1/2 pints water or enough to cover meat.
3. Cover and put in refrigerator for 4 days.
4. On the 5th day, remove from the refrigerator; drain meat.
5. Saute in kidney fat and 1 tablespoon butter, until searing on all sides.
6. Add marinade and bring to boil.
7. Lower heat and simmer about 3 hours.
8. (Using glass or earthenware utensils to cook in.)
9. Melt remaining butter in saucepan.
10. Stir in flour; stir until smooth.
11. Blend in sugar and let brown to a nice dark mixture.
12. Cover and continue cooking until meat is tender, about 1 hour longer.
13. Remove meat to a warmed serving platter.
14. Stir crushed gingersnaps into the pot juices and cook until thickened.
15. Pour this special sauerbraten gravy over meat.
16. Serves 6 or more.
17. Serve with dumplings.

salt, pepper, onions, carrot, celery, cloves, peppercorns, red wine vinegar, bay leaves, kidney fat, butter, flour, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1073092 (may not work)