Sauerbraten - cooking recipe

Ingredients

3 lb. rolled rump roast
1 c. wine vinegar
2 tsp. salt
1 tsp. peppercorns
1/2 tsp. pepper
1/2 c. brown sugar
1 onion, sliced
3 bay leaves
1 c. water
1 Tbsp. butter
1 c. sour cream

Preparation

Bring water, vinegar, salt, pepper and 1/4 cup sugar, onion, bay leaves and peppercorn to a boil.
Pour over meat.
Marinate 24 to 48 hours.
Melt butter in Dutch oven, brown meat 5 minutes on each side.
Add marinade and simmer until tender 2 1/2 to 3 hours. Remove meat and strain liquid.
Add sour cream, heat and serve over sliced meat.
Makes 8 to 10 servings.