Tangy Sauerbraten

SERVES: 6

COOK TIME: 50 Min

In case you aren't close to an authentic German restaurant, here's a simplified version of a traditional German favorite, sauerbraten, that you'll enjoy making and serving at home.

What You'll Need

2 medium onions, thinly sliced
1 (12-ounce) can ginger ale
1/3 cup lemon juice
1/4 cup balsamic vinegar
2 tablespoons pickling spices
2 tablespoons sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (2- to 2½-pound) boneless beef rump roast, cut across the grain in ¼-inch slices
1 1/2 cup crushed gingersnap cookies
1 cup water

What to Do

In a large resealable plastic storage bag, combine the onions, ginger ale, lemon juice, vinegar, pickling spices, sugar, garlic, salt, and pepper; mix well. Add the meat, seal, and marinate in the refrigerator for at least 4 hours or overnight, turning the bag over occasionally.
Transfer the beef and marinade to a large deep skillet and bring to a boil over medium-high heat. Cover and cook for 20 to 30 minutes, or until the meat is tender. Remove the beef from the skillet; set aside.
Strain the liquid and return it to the skillet. Add the crushed gingersnaps and water and cook over medium-low heat until the gingersnaps dissolve and the sauce is thickened.
Return the beef to the skillet and cook until heated through. Serve immediately.