Sauerbraten No.2- You only marinate the beef for two or three days before cooking it.

 Sauerbraten No.2- You only marinate the beef for two or three days before cooking it.

Ingredients

4 to 5 lbs.   round of beef  

1/2 tsp. dried thyme

2  onions, sliced 

1  sprig parsley

1 carrot, sliced 

4 Tbsps. margarine

1 stalk celery, sliced

3 Tbsps. flour

2 cups red wine vinegar

2 Tbsps.red currant jelly

1 Tbsp. salt                                                                                                                                                                                                              

1 Tbsp mixed pickling spice

 Gingersnaps

Method:

            Put meat in a deep bowl or crock. Mix vegetables, vinegar, seasonings, herbs; pour over meat. Store, covered in the refrigerator for 2 of 3 days, turning meat once or twice. Remove meat from marinade, and wipe dry. Brown on all sides in 1 Tbsp. margarine in heavy kettle. Remove meat, and melt remaining 3 Tbsp. margarine in kettle. Blend in flour to make roux. Add the strained marinade and the meat. Cover, and simmer 2-1/2 hours, or until meat is tender. Remove meat, and blend jelly and 5 ginger snaps into liquid in pot. If necessary, add more ginger snaps to thicken mixture, or add more jelly. Serve meat with the gravy. Makes 4 servings, with meat left over.

©Al(Alex-Alexander) D. Girvan. All rights reserved