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SAUERBRATEN




Source of Recipe


MY ARCHIVE






List of Ingredients



• 5 LBS TOP ROUND
  
• 4 1/2 CUP WATER
  
• 2 CUP RED WINE VINEGAR
  
• 2 DICED WHITE ONION
  
• 2 LEMONS
  
• 4 BAY LEAVES
  
• 2 1/2 TSP SALT
  
• 1 TSP BLACK PEPPERCORNS
  
• 1 TSP CLOVES
  
• 1 LB OF ROUX
  
• 1 QT BEEF STOCK
  
• 1 CUP BROWN SUGAR
  
• 2 CUP GROUNDED GINGER SNAPS
  
• COOKED NOODLES
  






Instructions



1. COMBINE WATER,VINEGAR,ONION,LEMONS,SALT,PEPPERCORNS AND CLOVES. MARINATED BEEF FOR TWO DAYS.
   
2. COOK BEEF TO DESIRED TEMP. KEEP MARINATE AND STRAIN.
   
3. COMBINE MARINATE, ROUX,BROWN SUGAR AND SNAPS TO FORM A SMOOTH SAUCE.
   
4. SAUTE NOODLES IN PAN WITH GARLIC BUTTER. OR FRY IN OIL.
   
5. PLACE SLICES OF BEEF ON NOODLE AND POUR SAUCE OVER TOP.
   






Final Comments


YOU COULD ALSO DICE BEEF AND PREPARE. SERVE OVER GARLIC MASH.