Sauerbraten – Best Of The Best From Pennsylvania
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 7 | Servings | ||
INGREDIENTS
| 1 | c | Beef broth |
| 1/2 | c | Red wine vinegar |
| 1 | t | Poultry seasoning |
| 1 | Bay leaf | |
| 1/2 | t | Pepper |
| 1 | t | Salt |
| 1 | T | Dry mustard |
| 1 | Clove garlic, minced | |
| 3 | lb | Eye of round roast, up to 4 |
INSTRUCTIONS
Combine all ingredients except meat in saucepan. Place over medium temperature until thoroughly heated. Place meat in a bowl. Pour mixture over meat. Cover and refrigerate for 24-48 hours. Roast the beef at 350 degrees for 2 1/2-3 hours or until desired doneness. Drippings can be used to make gravy and are tasty served with egg noodles. Yield: 6-8 servings Taken from "Best of the Best from Pennsylvania: Selected Recipes from Pennsylvania's Favorite Cookbooks," edited by Gwen McKee and Barbara Moseley, published by Quail Ridge Press, c. 1993. Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #1027 by "Christopher E. Eaves" <cea260@airmail.net> on Jan 21, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 468
Calories From Fat: 269
Total Fat: 29.9g
Cholesterol: 161.4mg
Sodium: 635.9mg
Potassium: 632.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 48.4g