VOLUME 1 - Kilimanjaro Foods

Sauerbraten (Sweet Sour Beef)
6 Servings
3 1/2 lb bottom round
2 c wine vinegar (heated)
2 c water
1 1/2 t salt
2 T parsley
1 t pepper
2 T sugar
1 onion,sliced
1 bay leaf
3 T butter
2 T flour
2 T cold water
1 c beef stock
6 gingersnaps
Heat 2 cups water, and vinegar together until hot. Place meat in
crock covered with vinegar and water. [Do NOT use a metal pot!]
Add salt, parsley, pepper, sugar, and onion. Cover and refrigerate for
3 days, turning daily. Drain marinade and reserve. Lightly flour meat.
Brown well in butter in kettle. Add onion slices and 3 cups marinade.
Cover and simmer until tender. Remove meat to a hot serving dish
and keep warm. Skim fat off liquid. Mix flour and water and stir into
pan. Add stock,