MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: ECLECTIC SAURBRATEN
 Categories: Beef, German, Meat
      Yield: 1 Portionen
 
  4 1/2 lb Boneless beef roast (round
           -or sirloin tip)
           Marinade:
      1 lg Onion; coarsely chopped
      1 lg Carrot; peeled and sliced
      1 lg Stalk celery; chopped,
           -leaves incl
      2 cl Garlic; chopped
      2 c  Dry red wine
    1/2 c  Red wine vinegar
     20    Peppercorns
      2 sm Sticks cinnamon
     10    Berries (or 1/2 cup gin)
      5    Bay leaves
    1/2 ts Thyme
    1/4 c  Fresh parsley; chopped
           For cooking the meat:
    1/3 c  Cooking oil
      2 tb Brown sugar
           To finish the sauce:
      1 c  Crushed ginger snaps
    1/2 c  Sour cream
      2 tb Flour
 
  Recipe by: Jim Dykstra Advance preparation -- 1 to 2 weeks ahead:
  Trim the meat of as much fat as If necessary, stuff empty spaces in
  the bowl with wadded up newspaper to fo the marinade to cover the
  meat. Refrigerate for at least one week -- two w
  
  Cooking -- 3 to 6 hours before serving:  Strain and reserve the
  marinade fr Brown the meat in the oil on all sides and set aside.
  Pour off all but 2 ta
  
  Add the ginger snaps and continue cooking in the oven for an
  additional 30 some of the juices into a food processor or blender and
  puree them. Return Return the roast to the casserole and keep warm
  until serving time.
  
  Serving:  Remove the roast and carve into serving slices.  Serve the
  meat n
 
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