{"id":7931,"date":"2026-02-15T18:55:05","date_gmt":"2026-02-15T18:55:05","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:55:05","modified_gmt":"2026-02-15T18:55:05","slug":"sauerbrauten","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/pork\/blog\/2026\/02\/15\/sauerbrauten\/","title":{"rendered":"Sauerbrauten"},"content":{"rendered":"

Ingredients<\/font><\/b><\/p>\n

1 eye of the round
\n1\/2 C. vinegar
\n1 C. water
\n1 onion cut in 1\/8th
\npaprika
\nsalt
\npepper
\n1 pinch chives
\n1 tomato cut in 1\/4th
\n1 pinch dry mustard<\/p>\n

Cooking Instructions<\/font><\/b><\/p>\n

Mix all. Put meat in and marinade overnight. Turn meat over in AM. Reserve 1 C. of mixture. Put 1 Teaspoon of oil in pan and add meat. Brown well on all sides. Add onion and tomato from mixture. Add the 1 C. of liquid. Continue browning till all liquid is used up. Add 4 C. water. Cover and simmer for 3 1\/2 hours. Remove meat and thicken liquid in pan with cornstarch. Slice meat and serve.
 
 
"But He answered and said, "It is written, 'MAN SHALL NOT LIVE ON BREAD ALONE, BUT ON EVERY WORD THAT PROCEEDS OUT OF THE MOUTH OF GOD.'" (Matthew 4:4)<\/p>\n","protected":false},"excerpt":{"rendered":"

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