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    Quick Sauerbraten


    Source of Recipe


    Mimi's Cyber-Kitchen


    Recipe Introduction


    Fast and simple beyond belief.... You can't believe how delicious this is for so little effort. Some advanced preparation needed.


    List of Ingredients


    • 1 boneless pot roast, about 4 pounds ( chuck or brisket work well)
    • salt and pepper
    • 1 quart commercial beet borscht
    • 1/4 cup white vinegar
    • 1/4 cup vegetable oil ( safflower)
    • 2 large onions, sliced
    • 8-10 gingersnaps


    Instructions


    1. Sprinkle meat with salt and pepper on all sides. Place in a large bowl and pour borscht and vinegar over. Cover and refrigerate for 2 days.
    2. Drain marinade and reserve.
    3. In a Dutch oven or large pot, heat oil and brown roast on all sides. Add onions and reserved marinade. Cover tightly and simmer 1-1/2 to 2 hours or until meat is tender.
    4. Remove roast and cut into thick slices.
    5. Skim fat from pan juices. Stir enough gingersnaps into pan juices to thicken slightly. Season to taste with salt and pepper.


    Final Comments


    Serve with plenty of wide noodles and red cabbage cooked with apples.
 

 

 

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