Rosie's Dad's Sauerbraten
My Dad winged this recipe every time, so Mom and I had to watch him do it to get the proportions right. This recipe is intended for venison, but is just as delicious when prepared with beef or gornt. Nerf wouldn't be too bad either!
1 lb. parsnips, sliced
2 large yellow onions, sliced
2 large garlic cloves, smashed
5 bay leaves, whole not crushed
1 teaspoon salt
3 cups water
1 cup red wine (dry or semi-dry is best)
1/4 cups vinegar
3 - 4 lbs. rump roast
approx. 1/2 lb. thinly sliced bacon
1 lemon, sliced
3 tablespoons flour
1 tablespoon sugar
8 oz of sour cream
Cook the above ingredients in a mixture of water and wine for approximately 20 minutes. Add vinegar and mix well. Place the meat in a plastic container with lid large enough to contain it and enough marinade to cover the meat with room to spare. Marinate the meat at least overnight, turning it occasionally. Do NOT discard extra marinade and vegetables. Place in another covered container and refrigerate.
Remove meat from marinade and place in a covered roasting pan large enough to accommodate it and the marinade and vegetables. Cover the meat with bacon slices. Place 5-6 lemon slices on top and roast covered for 2 hours at 325 degrees. Add all of the vegetables and 1/3 of the marinade liquid. Continue roasting the meat till tender, approximately 1-2 more hours. When the meat is done, remove it from the marinade and vegetables and slice. An electric knife works best for this.
To prepare the sauce, add flour and sugar to the vegetables and juice, mixing well to avoid lumps. Add a little more of the reserved marinade to thin the gravy. Flavor it with a little prepared mustard and salt and pepper to taste. Add sour cream. Purée the sauce mixture in the blender. Place the sliced meat in this gravy and simmer for 20-30 minutes at 300 degrees.
Serve with spaetzle noodles or bread dumplings.
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