Sauerbraten

This was one of the first things I ever learned to cook.

SAUERBRATEN

Recipe By: James Beard

4 pounds beef roast   round, rump or chuck

1 cup wine vinegar

1/2 cup cider vinegar

1/2 cup dry red wine

2 onions peeled and sliced

2 carrots

1stalk celery finely chopped

hand full parsley

1 bay leaf

3 allspice berries

3 cloves

1tablespoon peppercorns crushed

1tablespoon salt

8 tablespoons butter

flour

2/3 cup ginger snaps crumbled

1tablespoon sugar

WIPE MEAT, COMBINE NEXT 12 INGREDIENTS( WINE VINEGAR THROUGH & INCLUDING SALT)  PUT IN DEEP STONEWARE OR GOOD ENAMEL BOWL.  MARNINATE 3 DAYS IN REFRIGERATOR, TURN SEVERAL TIMES.

REMOVE MEAT, WIPE DRY.  POUR MARINADE IN PAN AND HEAT IT.  MELT 4 T. BUTTER IN SKILLET AND SEAR MEAT IN HOT FAT.  SPRINKLE LIGHTLY WITH FLOUR WHILE SEARING. WHEN BROWN, POUR MANINADE OVER, COVER TITHTLY AND SIMMER GENTLY 2 1/2- 3 HOURS.  POUR OF LIQUID, SKIM FAT AND STRAIN.  MELT 4 AT. BUTTER AND ADD 4 T. FLOUR AND BLEND WITH SUGAR UNTIL BROWNED.  GRADUALLY ADD STRAINED LIQUID, STIRRING CONSTANTLY UNTIL SMOOTH AND THICKENED.  POUR OVERMEAT, ADD GINGERSNAPS,COVER SIMMER 30 MINUTES.

SERVE WITH DUMPLING, BOILED POTATOES OR NOODLES.