Old World Sauerbraten
2 Tbsp. cooking oil
1 beef rump roast (5-6 lbs.)
2 onions, sliced
1 cup vinegar
2 cups water
1/4 cup lemon juice
3 bay leaves
6 whole cloves
2 tsp. salt
1/2 tsp. pepper
4-5 Tbsp. ketchup
12 gingersnaps, crumbled
In a Dutch oven, heat oil over medium-high heat. Brown beef on all sides. Add all the remaining ingredients except gingersnaps; bring to a boil. Reduce heat; cover and simmer until beef is tender, about 3 hours. During the last 30 minutes, stir in gingersnaps. Remove meat, discard bay leaves and cloves. While slicing meat, bring gravy to a boil to reduce and thicken.
Serve with red cabbage, mashed potatoes and whatever veggie you'd like.
