submitted by: sgjg6566@pipeline.com (Julie, Michigan, USA)
Hi everyone! This recipe comes from my German mother--she's made this many
times and claims it's the easiest she's made. Enjoy!!
Put meat into a deep bowl. Mix vegetables, vinegar, seasonings and herbs;
pour over the meat. Store, covered, in the refrigerator for 2-3 days,
turning the meat once or twice a day. Remove meat from the marinade and
wipe dry with a paper towel. In 1 tbs margarine or butter brown the meat on
all sides in Dutch oven. Remove meat and melt remaining margarine or butter
in pot. Blend in the flour and add strained marinade and the meat. Cover
and simmer for 2 1/2 - 3 hours or until the meat is very tender. Remove
meat and blend the jelly and 5 gingersnaps (crumbled) into the liquid in
the pot. Add more gingersnaps if necessary to thicken mixture, or add some
more of the jelly. Serve the meat sliced with the gravy poured over.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 13 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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