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Recipe Name: Dr Oetker's Sauerbraten Submitted by: Administrator
Source: Source Description:
Ethnicity: German Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
2 Pound(s) Beef, roasting
1 Onion
4 Peppercorns
2 Cloves
1 Bay leaf, small
1 Cup(s) Vinegar
2 1/3 Cup(s) Water
4 Tablespoon(s) Shortening
Salt
Gingersnaps, crumbled
Cornstarch
Directions:
Calories per serving: 550 Fat grams per serving: 36 Approx.
CookTime: 2:00 Peel the onion and slice into thin rings. Wash beef,
drain itwell, and put in an earthenware bowl with the onion,
peppercorns,cloves, bay leaf, vinegar, and 1-1/3 cups water. Cover the
bowl andallow the meat to marinate in a cool place for 4 to 6 days.
Turn themeat twice daily, adding additional vinegar and water as needed
to keepthe meat covered. Once the marinating is complete, remove the
meat anddry it. In a pot, heat the shortening. Brown the meat on all
sides andsalt it to taste. Carefully add 1 cup hot water from the side
of the potand crumbled ginger snaps. Leave the pot to simmer gently
with the lidon. Turn the meat from time to time, adding water if
necessary. Thewill be about 1 1/2 hours. When the meat is ready, serve
it with thegravy in which it has been cooked thickened with a bit of
corn starch ifnecessary. This is very good with dumplings. --- per Mike
AveryFrom Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 133
Calories From Fat: 81
Total Fat: 9g
Cholesterol: 4.8mg
Sodium: 79.1mg
Potassium: 64.4mg
Carbohydrates: 10.6g
Fiber: <1g
Sugar: 1.8g
Protein: <1g


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