Sauerbraten - best of the best from pennsylvania

7 Servings

Ingredients

Quantity Ingredient
1 cup Beef broth
½ cup Red wine vinegar
1 teaspoon Poultry seasoning
1 Bay leaf
½ teaspoon Pepper
1 teaspoon Salt
1 tablespoon Dry mustard
1 Clove garlic; minced
3 pounds Eye of round roast; up to 4

Directions

Combine all ingredients except meat in saucepan. Place over medium temperature until thoroughly heated. Place meat in a bowl. Pour mixture over meat. Cover and refrigerate for 24-48 hours. Roast the beef at 350 degrees for 2½-3 hours or until desired doneness. Drippings can be used to make gravy and are tasty served with egg noodles.

Yield: 6-8 servings

Taken from "Best of the Best from Pennsylvania: Selected Recipes from Pennsylvania's Favorite Cookbooks," edited by Gwen McKee and Barbara Moseley, published by Quail Ridge Press, c. 1993.

Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #1027 by "Christopher E. Eaves" <cea260@...> on Jan 21, 1998

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