Pot Roast With Potato Dumplings - cooking recipe

Ingredients

3 lb. round steak
1 Tbsp. salt
1/2 tsp. pepper
2 onions, sliced
1 carrot, sliced
1 stalk celery, sliced
4 cloves
4 peppercorns
1/2 pt. red wine vinegar
2 bay leaves
2 Tbsp. kidney fat
6 Tbsp. butter
3 Tbsp. flour
1 Tbsp. sugar
5 gingersnaps

Preparation

Wipe steak with damp cloth; season with salt and pepper. Place in earthen, glass or enamelware bowl.
Combine onions, carrots, celery, cloves, peppercorns, vinegar and bay leaves and 2 1/2 pints water or enough to cover meat.
Cover and put in refrigerator for 4 days.
On the 5th day, remove from the refrigerator; drain meat.
Saute in kidney fat and 1 tablespoon butter, until searing on all sides.
Add marinade and bring to boil.
Lower heat and simmer about 3 hours.
(Using glass or earthenware utensils to cook in.)
Melt remaining butter in saucepan.
Stir in flour; stir until smooth.
Blend in sugar and let brown to a nice dark mixture.
Cover and continue cooking until meat is tender, about 1 hour longer.
Remove meat to a warmed serving platter.
Stir crushed gingersnaps into the pot juices and cook until thickened.
Pour this special sauerbraten gravy over meat.
Serves 6 or more.
Serve with dumplings.