Categories: Beef, German 
      Yield: 6 servings 
  
   1000    To 1500 g lean beef                      For the Sauce: 
           -(preferably a rump piece)         40 g  Bacon, chopped 
           For the Marinade:                 100 g  Raisins, washed and soaked 
    3/4 l  Water                                    -with water 
           Some cloves                         2 tb Oil 
    1/4 l  Vinegar                             1 tb Red current jelly 
           Some Juniper Berries                2    Big onions chopped 
    1/4 l  Vinegar                             1 ts Salt 
      2    Big onions cut into rings         1/4 l  Broth 
      1    Bay leaf                          1/2 ts Pepper 
      1    Carrot                            1/2 c  Sour cream 
           Black pepper (whole seed)           2 tb Flour 
           (l=liter)                      
 
------------------------IMPORTANT NOTE HERE:--THE SO------------------------ 
  
  SAUERBRATEN (once more) 
   
  Bring to boil the marinade ingredients and pour over the meat. Cover and 
  keep in a cool dark place for 5 days. (In winter a bit longer) Put the 
  marinated meat on a sieve, then drain well by using a paper towel. Cook 
  bacon in oil for some minutes, then put in meat and fry it on all sides, 
  until brow Add onions and saute, add peppers and salt and now add 
  alternatively broth or --marinate which has been sifted. USED!!----only the 
  bay leaf may be used. 
   
  Now cover and simmer for 1 1/2 hrs, adding from time to time a ladle full 
  of broth or marinade. Add now the soaked raisins and the red current jelly, 
  and simmer for 1 hr. Now take the meat out of pot and let cool 10 minutes 
  on platter. Meanwhile back at the sauce..stir flour into the sour cream, 
  pour into sauce, while continuosly stirring and simmer for 10 minutes. Cut 
  meat into then slices and put then in the sauce.. 1000 g will serve 7 1500 
  g will serve 10 time you need 2 1/2 hrs actual cooking time