Sauerbraten with Gingersnap Gravy

Friedhelm Bopp, the proprietor and chef Friedhelm's Bavarian Inn in Fredericksburg, serves one of his signature dishes, Sauerbraten with Gingersnap Gravy, with a potato dumpling and a choice of sauerkraut or red cabbage.  Serves 8-10

1 (4 lb) beef rump roast

2 onions, thinly sliced

8 peppercorns

4 cloves

1 bay leaf

1/2 c. cider vinegar

1/2 c. red wine

1 c. water

1/2 c. vegetable oil

1/2 tsp. salt

2 c. boiling water

10 gingersnaps, crushed

1/2 c. sour cream

1 T. flour

Place roast in deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Combine vinegar, wine, and 1 c. of water, and pour over meat.

Chill, covered, for 4 days, turning meat twice each day.Remove meat from marinade, reserving marinade. Dry well with paper towels. Strain marinade; reserve onions and one c. of liquid.

In a Dutch oven, brown roast on all sides in hot oil. Turn roast and sprinkle with salt. Pour boiling water around meat. Sprinkle in gingersnaps; simmer covered, 1 1/2 hours, turning roast often. Add the reserved marinade and onions; cook 2 additional hours (or more), until tender.

Remove meat; keep warm.Strain cooking liquid into a large saucepan. Mix sour cream with flour in a small bowl. Add a small amount of cooking liquid to sour cream mixture; stir until smooth, then stir mixture into the rest of the cooking liquid. Cook over low heat, stirring, until gravy is thickened and smooth. Slice meat in 1/4-inch-thick slices and serve with gravy.

From the April 1996 issue.

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