Traditional Sauerbraten

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Remove beef to a platter and slice.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened, about 10 minutes. Serve gravy over sliced beef.'}

📊 Nutrition Facts

Per serving (6 servings total)

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