Saurebraten & Ginger

Directions

Place the beef roast in a deep ceramic or glass bowl.

Add onions, peppercorns, cloves, and bay leaf.

Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days.

Turn meat twice each day.

Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl.

Reserve onions and 1 cup marinade.

In a Dutch oven brown the meat on all sides in hot vegetable oil.

Sprinkle meat with salt. Pour boiling water around the meat.

sprinkle in crushed gingersnaps, and simmer covered for 1½ hours.

Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender.

Remove the meat and keep it warm.

Strain the cooking juices into a large saucepan.

In a small bowl mix sour cream with flour.

Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth.

Slice meat in ¼ inch slices; add to hot gravy.

Arrange meat on a heated plater and pour extra sauce over it.