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Sauerbraten




Source of Recipe





List of Ingredients




2 tablespoons vegetable oil
1 beef rump roast or bottom round roast (5 to 6 pounds)
2 onions, sliced
1 cup white vinegar
2 cups water
1/4 cup lemon juice
3 bay leaves
6 whole cloves
2 teaspoons salt
1/2 teaspoon pepper
4 to 5 tablespoons ketchup
12 gingersnap cookies, crumbled

Recipe



In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Add all remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hour.

During the last 30 minutes, stir in gingersnaps.

Remove meat; discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken. Yield: 14-16 servings.