Ingredients

  • 1360 grams round steak
  • 1 tablespoon salt
  • ½ teaspoon pepper
  • 400 grams onion sliced
  • 120 grams carrot sliced
  • 1 celery chopped
  • 4 cloves
  • 4 pepper corns
  • 450 milliliters red wine vinegar
  • 2 bay leaf
  • 30 milliliters vegetable oil
  • 55 grams butter, unsalted
  • 40 grams plain flour
  • 15 grams sugar, caster
  • 9 each ginger snaps

Directions

1. Wipe steak with damp cloth; season with salt and pepper. Place in glass bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar, and bay leaves and enough water to cover meat. Cover and put in refrigerator 4 days. On 2.5 to 3 day remove from refrigerator, drain and pat dry meat. Sauté meat in oil and 15 grams butter in deep pot until brown on all sides. Add marinade liquid and bring to boil, then lower heat and let simmer about 2 hours. or put in 325*F oven for same time period.
2. Melt remaining 40 grams butter in a pan. Stir flour into it. Add sugar, blend, and let brown to nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
3. Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour this special sauerbraten gravy over meat.

Notes
Notes:Original recipe serves 6.
Serving Ideas:serve with potato dumplings


Categories
Beef, main course
Keywords
Beef, main course
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