Sauerbratan

Your Roaring 20s party will be kickin' when you serve up this traditional beef dish called 'Sauerbratan'. It's a filling meal that makes the most of your evening with the guests.

4 lb. top or bottom round roast
1 cup dry white wine
1 1/2 teaspoons salt
10 peppercorns, crushed
1 onion, sliced thin
2 bay leaves
2 tablespoons pickling spices
2 cups water
3 tablespoons shortening
1/2 cup gingersnaps, crushed fine
1/2 cup sour cream

Two days before you plan to use it, put the beef in a deep glass or pottery bowl. In a saucepan, mix the wine, salt, peppercorns, onion, bay leaves and pickling spices with 2 cups water and bring to a boil. Remove from the heat. When it is cool, pour over the beef. Cover the bowl tightly with foil, and refrigerate for at least two days, turning the meat in the marinade twice a day.

Preheat the oven to 350. Melt the shortening in a covered roasting pan or casserole. Remove the meat from the marinade, pat it dry with paper towels, and brown it well on all sides in the hot shortening. Drain off the fat, strain the marinade, and pour it over the meat. Cover and cook in the oven for 2-2 1/2 hours, or until tender.

Wowee this is some good beef!