Ingredients Jump to Instructions ↓

  1. 4 lb Rump Roast; Beef, Boneless

  2. 8 Peppercorns

  3. 1 Bay Leaf

  4. 1 c Water

  5. 1/4 c Vegetable Oil

  6. 2 c Water; boiling

  7. 1/2 c Sour Cream

  8. 2 Onions; Thinly Sliced

  9. 4 Cloves; Whole

  10. 1 c White Vinegar; Mild

  11. 1/2 c Cider Vinegar

  12. 1/2 ts Salt

  13. 10 Gingersnaps

  14. 1 tb Unbleached Flour

  15. 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add

  16. 1 cup of reserved marinade and cook meat

  17. 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in

  18. 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. Submitted By RICH BOSSARD<

  19. 21 JUN


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