Okay, I did the Cookalong thingy. Went to the stacks and pulled out Taste
of Home's Complete Guide to Country Cooking. Found this:

Old World Sauerbraten

2 tbsp veg. oil
1 boneless beef rump roast (5-6 lbs)
2 large onions, sliced
2 cups of water
1 cup of vinegar
1/4 cup of lemon juice
4-5 tbsp ketchup
3 bay leaves
6 whole cloves
2 tsp salt
1/2 tsp pepper
12 gingersnaps, crushed

(please note: the only 'tweaking' I did was to use olive oil for the veg.
oil and sea salt for the regular salt)

In a Dutch oven, heat oil over medium high heat. Brown beef on all sides,
drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover
and simmer for 3 hours or until the meat is tender. During the last 30
minutes, stir in gingersnaps. Remove meat to a warm serving platter;
discard bay leaves and cloves. Reduce pan juices for gravy. Serve over
sliced meat.

Recipe said it made 15-18 servings. Yeah, right. I had 7 people at the
table and they left two pieces of meat. I asked hub to slice it, but the
hoard started pulling the meat apart before he could cut it (yes, I live
with a bunch of cave people....you should have heard them snarfing food,
belching and farting the whole time). I took pictures with my cell phone,
but only of the lonely two pieces left with a a little gravy....everything
else was decimated.

Determination: All liked it, suggested a 'do again'. All but hub liked the
gravy (but then he doesn't like anything 'wet' on his food). Served with
wide egg noodles cooked in beef bouillon and topped with parsley and butter.
Steamed broccoli, also topped a smidge of butter.

-ginny
(if I can figure out how to transfer the pics from the phone to the
computer, I'll post)

"Virginia Tadrzynski" > wrote in message
...
> Okay, I did the Cookalong thingy. Went to the stacks and pulled out Taste
> of Home's Complete Guide to Country Cooking. Found this:
>
> Old World Sauerbraten
>
> 2 tbsp veg. oil
> 1 boneless beef rump roast (5-6 lbs)
> 2 large onions, sliced
> 2 cups of water
> 1 cup of vinegar
> 1/4 cup of lemon juice
> 4-5 tbsp ketchup
> 3 bay leaves
> 6 whole cloves
> 2 tsp salt
> 1/2 tsp pepper
> 12 gingersnaps, crushed
>
> (please note: the only 'tweaking' I did was to use olive oil for the veg.
> oil and sea salt for the regular salt)
>

Sounds really good.



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"Virginia Tadrzynski" > wrote

>( I live with a bunch of cave people....you should have heard them snarfing
>food, belching and farting the whole time).

At the SAME time?



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