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
- 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.
- Drain marinade and reserve.
- 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.
- Remove roast and cut into thick slices.
- 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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