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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 10 |
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This is an old stand by recipe out of an old Betty Crocker Cookbook dated 1969. The year that I met my DH...yes I was only 15 years old. Been married now for 36 years going on 37. Boy do I feel old, anyway my MIL is German and she loves this recipe. I serve it with my Sweet-Sour Red Cabbage-German and Spaetzle - German. Ingredients:
4 lbs beef rolled rump roast |
1 (7/8 ounce) package instant meat marinade |
2/3 cup white vinegar |
1 medium onion, slice |
2 bay leaves |
1 teaspoon pickling spices |
1/4 teaspoon pepper |
2 tablespoons shortening |
2 tablespoons flour |
1/3 cup gingersnap cookie, crushed |
1 teaspoon sugar |
Directions:
1. Place meat in deep skillet or Dutch oven.
2. Mix marinade and vinegar; pour over meat.
3. With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
4. Add onion, bay leaves, pickling spices and pepper.
5. Cover tightly; simmer on top of range or in 325 degrees oven 3 hours.
6. Remove meat.
7. Strain drippings and discard spices.
8. Measure drippings and add water to measure 2 1/2 cups liquid.
9. Melt shortening in skillet.
10. Blend in flour.
11. Cook over low heat , stirring until mixture is smooth and bubbly.
12. Remove from heat.
13. Gradually stir in liquid.
14. Heat to boiling, stirring constantly.
15. Boil and stir 1 minute.
16. Add, meat; cover and simmer 30 minutes or until tender , turning meat once.
17. Place meat on warm platter; keep warm while preparing Gingersnap Gravy.
18. Gingersnap Gravy:.
19. Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan.
20. Heat to boiling, stirring constantly.
21. Boil and stir 1 minute.
22. Serve gravy with meat.
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