OLD-COUNTRY SAUERBRATEN

Old-Country Sauerbraten image

This recipe has been a well-guarded secret in my family for generations but I have decided to share it because it is so yummy. It is sure to be a hit in your family as well.-Inge Perreault, Oxford, New Jersey

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

2 bay leaves
4 whole cloves
4 cups water
4 cups white vinegar
4 medium onions, sliced
4 garlic cloves, minced
2 teaspoons salt
1 teaspoon pepper
1 beef sirloin tip roast (3 to 4 pounds)
3 tablespoons butter
1/4 cup sugar
2 tablespoons molasses
1 to 2 tablespoons cornstarch
2 tablespoons cold water
5 to 6 gingersnap cookies, crushed
Hot cooked spaetzle

Steps:

Place bay leaves and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large saucepan, combine the water, vinegar, onions, garlic, salt and pepper. Add spice bag. Bring to a boil. Remove from the heat; cool completely. , Place the roast in a 2-gallon resealable plastic bag. Add half of the marinade. Seal bag and turn to coat; refrigerate for 3 days, turning once each day. Cover and refrigerate remaining marinade., Remove meat from marinade; discard marinade, onions and spice bag. In a Dutch oven, brown roast in butter on all sides. Sprinkle with sugar. Add reserved marinade. Bring to a boil. Stir in molasses. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender. , Remove roast to a cutting board. Cut into thin slices; set aside. Skim fat from cooking juices. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into juices. Add gingersnaps. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to gravy; heat through. Serve with spaetzle.

Nutrition Facts : Calories 290 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 656mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 2g fiber), Protein 28g protein.