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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

SAUERBRATEN (Pickled Pot Roast), German

Ingredients
  • 2 lbs. pot roast
  • Dash of sugar
  • 2 cups vinegar
  • 2 tbsp. shortening
  • 4 cups water
  • Few bay leaves
  • 1 tbsp. flour
  • Whole pepper
  • 1 onion
  • Salt and pepper
  • 1 tbsp. Madeira wine
Preparation Instructions

Put the vinegar and about 4 cups water in a deep dish, add bay leaves, whole pepper, salt, dash of sugar and mix well. Put meat into this mixture and store in refrigerator for 24 to 48 hours. Turn meat twice during that time so that the whole piece of meat will be well soaked in the vinegar solution. (Instead of vinegar, sour milk or buttermilk can be used, without any water, but with the.same spices.)

Cut onion in small pieces, brown in shortening, add meat and fry over large flame on all sides. Add about 2 cups boiling water, cover pot and let simmer about 1 hour. Add to gravy about 1 tbsp. flour mixed with 1/2 cup cold water. Stir well. Add the salt, pepper and Madeira wine.

Contributed by Mrs. Anna Munzer, 1950

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