---------- Recipe via Meal-Master (tm) v8.01

      Title: Sauerbraten ala Loren Martin
 Categories: Meats
      Yield: 6 Servings

      4 lb Boneless roast
      2 c  Red wine and red
           - red wine vinegar; mixed
      2 c  Water
      1 cl Garlic; minced
    3/4 c  Onion; sliced
      1    Bay leaf
     12    Peppercorns
    1/4 c  Sugar
      3    Cloves
           Flour
      2 tb Bacon drippings
  1 1/2 c  Sour cream

  Season meat with salt and pepper to taste. Place in large bowl.
  Bring wine, vinegar, and water to boil. Add garlic, onion, bay
  leaf, peppercorns, sugar, and cloves. Pour over beef. Cover and
  refrigerate 12 hours overnight.

  Remove meat and dry thoroughly. Dredge meat with flour. Heat bacon
  drippings in large, heavy kettle, add meat and brown on all sides.
  Add half of marinade. Cover tightly and simmer until tender, 2-1/2
  to 3 hours.

  Remove meat to platter and keep hot. Thicken gravy with 2 tb each
  of flour and water mixed and stirred into gravy over fairly high
  heat. Stir in sour cream. Pour over sliced meat. I actually
  marinate this recipe for 3 to 4 days in the refrigerator... the
  longer, the more sour!

  Adapted from Joy of Cooking by Loren Martin, Big Cabin, OK

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