Sauerbraten

Sauerbraten is an acquired taste. I actually only started to like it, far away from home. Once I saw Rachel Ray approximating Sauerbraten and taking way too much italian-american interpretation (botch job?), I had to find out how to make the real deal, back in the old days in Germany.

• 2 pound beef roast
  
• 1 cp white wine vinegar
• salt, pepper
• 4 bay leaves
• 1 red onion, sliced
• 2 TB cloves

• canola oil
• 1 large onion
• 1 TB flour
• 2 TB Knorr "Helle Sauce" (white gravy)
• 1/2 TB brown sugar
• pressure cooker

Marinate beef roast covered in mix of 1 cp white wine vinegar and 1 cp water. Add the bay leaves, the sliced onion, and cloves. Don't use a plastic or porcelain container; use stainless steel or glass bowl, and cover well. Marinate for 2 days.

Heat canola oil in a pressure cooker. Remove beef roast from marinade, and dust with flour. Sautee sharply on all sides, until browned. Place beef roast in pressure cooker, reduce heat, add 1 onion, sliced, 1 cp of the marinade, including onions, bay leaves and cloves to the pressure cooker. Add 2 TB 'helle Sauce" (light gravy mix), and 1/2 TB brown sugar. Close pressure cooker, and cook under high pressure for 45 min.

Serve with potato dumplings and sauteed cabbage.

See here Alton Brown's recipe: FoodTV