Beef - Saurbraten
3 1/2 to 4 pounds of eye of round or butt roast
1 quart buttermilk
A few drops of lemon juice
2 cups dry red wine
2 cups water
1 bay leaf
4 or 5 peppercorns
1 tablespoons vinegar
3 tablespoons butter
3 tablespoons flour
1/2 cup gingersnaps crushed
1/4 cup raisins
Sugar
Wash and dry meat. Place in deep bowl and cover with buttermilk and lemon juice. Marinate in refrigerator for 2 days, turning several times.
Remove and wash off buttermilk.
Place meat in Dutch oven, and add wine, water, bay leaf, peppercorns and vinegar.
Cook covered 2 1/2 to 3 hours or until very tender. Remove meat.
Strain the stock; measuring 3 cups.
Melt butter in saucepan, stir in flour, then slowly stir in stock; simmer until slightly thickened.
Add the ginger snaps and raisins, cook until sauce is thick.
Add sugar to taste.
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