Sauerbraten

Sauerbraten
Makes 6-7 servings

4 pounds pot roast of beef
3 cups water
1 cup vinegar
2 large onions, sliced
1/4 cup sugar
2 teaspoons salt
8 peppercorns
2 whole cloves
2 bay leaves
1 lemon, sliced
1/2 cup (1 stick) Blue Bonnet Margarine
1/4 cup flour
1/2 cup sour cream

Put meat into large bowl.  Combine water, vinegar, sliced onions, sugar, salt peppercorns, cloves, bay leaves, and sliced lemon.  Pour over meat.  Cover and refrigerate.  Marinate for 4 hours to 4 days.  Turn meat several times.

Remove meat from marinade, drain.  Strain and reserve marinade.  Melt 1/4 cup margarine in saucepan. Brown pot roast.  Add 2 cups marinade (save remainder for gravy).  Cover; simmer 2 1/2 to 3 hours, or until meat is tender.  Remove meat to warm platter.

Pour off liquid from saucepan ad set aside.  Melt remaining margarine in pan.  Blend in flour; stirring, heat until mixture is golden brown.  Gradually add 2 cups reserved cooking liquid and 1 cup reserved marinade or water.  Stirring, boil 1 to 2 minutes.  Remove from heat.  Gradually blend in sour cream.  Serve over sliced meat.