Sauerbraten (Modern)(Six Generous Servings)
- 3 1/2 to 4 lb. chuck roast or rump roast
- 3 Tbsp. flour
- 2 Tbsp. salt
- 1/4 tsp. pepper
- 3 Tbsp. oil
- 1 c. wine vinegar
- 1/2 c. Burgundy wine
- 1/2 c. water
- 1 large onion, sliced
- 1 bay leaf
- 1/2 tsp. cinnamon
- 1/8 tsp. allspice
- 1/8 tsp. powdered cloves
- 1/3 c. raisins
- 1/4 c. crushed gingersnaps
- Mix flour, salt and pepper together.
- Coat roast with flour mixture.
- Brown in Dutch oven in oil.
- Add wine vinegar, wine, water, onion, bay leaf, cinnamon, allspice and cloves.
- Cook on simmer 2 hours or until meat is tender (covered).
- Remove meat from pan.
- Add raisins and gingersnaps.
- Cook until thickened.
- Serve sauce over sliced meat.
chuck roast, flour, salt, pepper, oil, wine vinegar, wine, water, onion, bay leaf, cinnamon, allspice, powdered cloves, raisins, crushed gingersnaps
Taken from www.cookbooks.com/Recipe-Details.aspx?id=533605 (may not work)