Sauerbraten
By Yankee Magazine|Feb 13 2006|
I got this recipe from the local newspaper written by a Bob Luce. I haven’t had a chance to use it yet.
Yield
8 to 10 servings
Ingredients
1 lb. egg noodles, cooked
Instructions
Add oil to 4-quart pot; heat and brown meat on all sides. Make a small bag from cheesecloth for the spices; tie tightly. Add vinegar, onion and spice bag to meat. Cover and simmer for 1 hour. Add enough water to cover roast. Add ketchup. Cover and simmer 2 to 3 hours, until meat is tender, stirring occasionally.
Mix flour and water in a shaker. Take out spice bag. Remove beef and set aside. Make a gravy of the cooking juice and flour and water.
Place cooked noodles and butter in a large frying pan. Cook until the noodles are the way you like them.
Note: If desired marinate meat with spices in pan overnight in the refrigerator
