• 2 cups water
• 2 cups wine vinegar
• 1 tsp. salt
• 2 onions
• 2/3 cup fresh carrots
• 5 peppercorns
• 2 whole cloves
• 2-1/4 lbs. beef top round roast
• 3 Tbs. cooking oil
• 1 cup red wine (optional)
• 1/8 tsp. salt, or to taste
• 1/8 tsp. pepper, or to taste
• 1 cup sour cream, or regular cream

Mix first seven ingredients in a large saucepan. Bring to a boil, then lower the heat and simmer for 15 minutes to make a marinade.

Place the beef in a big pot, pour in the marinade, and place the pot covered in the refrigerator. Marinate for 2-3 days. Remove the beef from the marinade and let it drain, patting dry with paper towels. Strain the remaining marinade to remove vegetable, etc.

Add cooking oil to a frying pan. Place the beef in the pan and cook over medium heat, turning as needed, until browned. Place the beef in a pot. Pour remaining marinade over the beef, or, alternatively, pour the red wine over the beef.

Bake at 425°F for 90 minutes, turning regularly. Remove from oven. Remove beef from the pot and place on a large platter. Place the remaining marinade (or red wine) in frying pan and boil to reduce, adding salt and pepper to taste. Lower heat and mix in sour cream (or regular cream if you desire a less sour taste). Add mixture to the beef. Slice and serve.

Some tips: You can add 1 cup raisins or prunes and 1 cup sliced apples to the marinade to create a more sweet-and-sour taste. Sauerbraten goes well with potato pancakes or potato dumplings.

Source: Karin Hauring

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 503, fat 34.1g, 61% calories from fat, cholesterol 115mg, protein 38.0g, carbohydrates 11.3g, fiber 1.2g, sugar 9.8g, sodium 224mg, diet points 13.2.

Dietary Exchanges: Milk: 0.2, Vegetable: 1.0, Fruit: 0.0, Bread: 0.0, Lean meat: 5.2, Fat: 3.8, Sugar: 0.0, Very lean meat protein: 0.0

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