Sauerbraten III Tarifi

Malzemeler

• 3 pounds bottom round roast, 1 cup red wine vinegar, 1 cup water, 2 tablespoons lemon juice, 1 onion, thinly sliced, 2 bay leaves, 3 whole cloves, 2 tablespoons salt, 1/8 teaspoon ground black pepper, 4 tablespoons vegetable oil, 1 cup water, 3 tablespoons all-purpose flour, 1 tomato, cut into wedges

Hazırlanışı

1. * Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours. * Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender. * Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.

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