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10-12-2019 02:11 PM
My German-Austrian grandmother (first generation American) used bottom round roast for her sauerbraten. And she marinated it for 7 days, plus served it with a sour gravy! Sure did bring a pucker to your mouth!
Most restaurants use plain pot roast and just and red wine vinegar to brown gravy and call it sauerbraten.
10-14-2019 04:22 PM
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