Sauerbraten - Best of the Best From Pennsylvania - BigOven 49729

Sauerbraten - Best of the Best From Pennsylvania

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Top-ranked recipe named "Sauerbraten - Best of the Best From Pennsylvania"

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1/2 c Red wine vinegar
3 lb Eye of round roast; up to 4
1/2 ts Pepper
1 tb Dry mustard
1 ts Poultry seasoning
1 Bay leaf
1 c Beef broth
1 ts Salt
1 Garlic; minced

Original recipe makes 7 Servings



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 Pennsylvanias 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" on Jan 21, 1998

Calories Per Serving: 43 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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