Sauerbraten and Potato Pancakes

Ingredients:

Roast

  • 1 4lb beef rump roast
  • 1 cup white vinegar
  • 1 medium onion, sliced
  • 3 heaping tablespoons pickling spice, (favorite brand is Kroger at Smith’s)
  • 1 carrot, sliced
  • 3 1/2 cups water
  • 1/4 cup salt
  • 2 Gingersnaps

Gravy

  • 1/2-1 cup flour
  • 1/2-1 cup water

Potato Pancakes

  • 10 large potatoes, grated (Use a food processor fitted with a grater blade)
  • 4 yellow onion, chopped
  • 3 eggs, beaten
  • 1 tablespoon salt
  • 6 tablespoons flour
  • Black pepper

Directions:

Roast

  1. Combine vinegar, onion, pickling spice, carrot, water, and salt.  Marinate meat in mixture for 3 days.
  2. Bake 350 degrees in covered pot for 3 hours.
  3. During the last hour, crumble 2 ginger snap cookies into the pot and cook.
  4. Strain drippings, saving liquid to make super flavorful gravy!

Gravy

  1. Whisk flour and water to make a gravy paste.  Add to drippings from roast and whisk.   Simmer on low heat till thickened.

Potato Pancakes

  1. Combine potatoes, onion, egg, salt, flour, and black pepper.  Blend 1/3 of mixture in food processor and return to original mixture.
  2. Heat griddle and butter generously.  Flatten 1/2 cup of mixture for each potato pancake and cook until golden brown on each side and cooked through.  Repeat.

Tip:  Option- serve potato pancakes with apple sauce.  I usually double the roast, and also triple the potato pancake recipe.  I also serve sweet and sour cabbage as a side dish.  Steam some green beans, they are good with the sour gravy.  Yummy!

Source:  LaMyrl Sandholtz

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