Sauerbraten

1-1/2 c. water
1-1/2 c. red wine vinegar (1 bottle Regina)
2 onions, sliced
1 lemon, sliced
12 whole cloves
6 whole black peppercorns, crushed
4 bay leaves, crushed
1 T. sugar
1 T. salt
1/4 t. ginger
1 4-lb. boneless rump roast
2 T. oil
2 medium onions, chopped
2 carrots, chopped
2 stalks celery, chopped
4 handfuls (2 c.) gingersnap cookies
Wide egg noodles

Three days before: Combine water, vinegar, sliced onions, lemon, cloves, peppercorns, bay leaves, sugar, salt, and ginger in large plastic bag. Place bag in large bowl for support/safety. Add roast to bag and marinate in refrigerator for 3 days, turning occasionally.

Remove meat, reserve liquid. Brown meat in oil in a large, deep pan. Add marinade liquid (strained), and chopped onion, carrots, and celery. Cover and simmer until meat is tender, about 2 hours. Remove meat to platter and keep warm.

Stir in gingersnaps and 1-1/3 c. water. cook and stir until bubbly and thickened. Serve meat with noodles and gravy over both. (This makes double gravy.)

12 servings.

From Good Housekeeping cookbook.