German Beef Sauerbraten
- Combine water, vinegar, onion, lemon, salt, bay leaves and cloves in large non-reactive saucepan. Bring to a boil. Cool slightly. Place beef roast and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate overnight or up to 24 hours.
- Remove beef from marinade; strain & reserve marinade. Dry sides of beef with paper towel. Heat large stock pot on medium heat until hot. Brown each side of roast 2 - 3 minutes.
- Place beef in large roasting pan; add reserved marinade to roasting pan, cover with aluminum foil. Roast in 325°F oven 1-1/4 to 1-3/4 hour). Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board, reserving liquid. Tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
- In the same stockpot, add liquid from roast, 1/2 cup water, sugar and gingersnaps; bring to a boil, stirring occasionally until sugar and gingersnaps are dissolved. Whisk the 2 tablespoons of flour into 1/2 cup cold water. Add this flour mixture to sauce pan; cook on medium-medium high heat 6-8 minutes to thicken. Stir in browning and seasoning sauce and pepper. Keep warm.
- Carve roast into thin slices. Ladle sauce over beef. Serve with boiled red potatoes and braised red cabbage.
Nutrition information per serving: 199 Calories; 63 Calories from fat; 7g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 67 mg Cholesterol; 336 mg Sodium; 8 g Total Carbohydrate; 0.4 g Dietary Fiber; 24 g Protein; 2.2 mg Iron; 4.5 mg NE Niacin; 0.3 mg Vitamin B6; 1.3 mcg Vitamin B12; 4 mg Zinc; 24.6 mcg Selenium; 89.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.