 |
Prep Time: 4320 Minutes Cook Time: 240 Minutes |
Ready In: 4560 Minutes Servings: 6 |
|
A delicious German meal when served with dumplings and a prepared red cabbage dish. Ingredients:
2 cups red wine vinegar |
2 cups water |
2 medium onions, sliced |
1 lemon |
10 whole cloves |
6 whole juniper berries |
4 bay leaves |
6 peppercorns |
2 tablespoons salt |
2 tablespoons sugar |
1 beef rump or 1 sirloin tip steak |
2 tablespoons fat |
6 tablespoons butter |
6 tablespoons flour |
1 tablespoon sugar |
8 -10 gingersnaps, crushed |
Directions:
1. Combine first 10 ingredients; place meat in large, deep bowl; pour vinegar mixture over meat.
2. Refrigerate 36 to 48 hours, turning meat once or twice a day.
3. Remove meat; pat dry; rub lightly with a little flour; brown well on all sides in 2 tablespoons fat and 1 tablespoon butter.
4. Strain vinegar mixture; add 2 cups to meat; cover, simmer 3 hours.
5. Melt remaining butter; blend in flour and 1 tablespoon sugar; stir until rich brown.
6. Add remaining strained vinegar mixture.
7. Add to simmering meat mixture; simmer 1 hour longer or until meat is tender.
8. Remove meat.
9. Stir crushed gingersnaps into gravy; stir until thickened.
|
|