3 pounds of round steak
Half teaspoon pepper
One carrot, sliced
Four cloves
Sauerbraten
Yes, sauerbraten
Sauerbraten
Yes, sauerbraten
Two cups wine vinegar
One tablespoon salt
Two sliced onions
Onions!
Half cup chopped celery
Four whole black peppers
And two bay leaves
Place meat in bowl.
Pour the combined salt, pepper, onions, carrot, celery, cloves, black pepper, vinegar and bay leaves over meat.
Cover and place in refrigerator four to five days. Turn meat occasionally.
Drain meat. When dry, in pressure cooker melt three tablespoons shortening. Sear meat on all sides and heat the marinade to a boiling point.
To a boiling point.
Strain; pour over meat. Cover tightly, simmer over low heat 55 to 60 minutes - that's an hour.
For the gravy, in a pan blend 5 tbsp melted butter, 5 tbsp flour and one tablespoon brown sugar to taste.
Stir into simmering meat liquid. Cover and continue cooking until meat is tender. Oh so tender.
Remove meat to a hot platter. Stir 8 to 10 gingersnap crumbs into the gravy, then cook until thickened.
Pour over meat.
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