Ma Brush'S Sauerbraten

• 5 lb. rib roast
• 1 c. water plus
• 1 c. vinegar plus
• 1 large yellow onion
• 2 Tbsp. pickling spice
• 1/2 c. sugar
• 1 (28 oz.) bottle ketchup
• cornstarch or flour (for gravy thickening)
• Kitchen Bouquet gravy coloring
• 1 lb. bag egg noodles
• salt and pepper to taste

1. In a large pot, put roast and add 1 cup of water and 1 cup of vinegar until meat is completely covered (add evenly).
2. Add sliced yellow onion and pickling spice.
3. Cover and soak for 2 days in the refrigerator.
4. Cook over medium heat until almost done and meat is tender.
5. Add sugar until sweet and sour tasting (to your own taste).
6. Add large bottle ketchup.
7. Finish cooking until meat is done.
8. Take meat out and thicken gravy.
9. Add Kitchen Bouquet until gravy is mahogany colored.
10. Strain gravy.
11. Slice meat and return to gravy.
12. Serve over prepared egg noodles.
13. Serves 4 to 8.

rib roast, water, vinegar, yellow onion, pickling spice, sugar, ketchup, cornstarch, kitchen, egg noodles, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561382 (may not work)