Sauerbraten with Egg Noodles

Ingredients

1 Eye of the Round Roast,3-4 lbs, or bottom round
1 cup Cider Vinegar
1 cup Red Wine Vinegar
2 cups Water

2 Bay Leaves
1 large Onion
2 teaspoons Pickling Spice
Salt, Pepper
5 cloves Garlic
1 Carrot
1 stalk Celery
1/2 bottle Ketchup
Gravy Master for color
 12 Gingersnap Cookies
Flour
Butter
Egg Noodles

Directions

In a large pan, combine cider vinegar, red wine vinegar, water, bay leaves, chopped onion, carrot and celery and bring to a boil. Then lower and simmer for 10 minutes.

When the marinade has cooled, marinate the meat in the marinade. Marinate the meat for up to 3 days in the refrigerator. After marinating, remove the meat and pat dry with a paper towel. Rub the meat with oil, salt and pepper and brown in a skillet over high heat, about 2 minutes each side.

Preheat the oven to 325 degrees F.   Add 1/2 bottle of ketchup to the liquid, place the meat and the marinade in a shallow baking pan, The liquid should come halfway up the side of the meat. Add some red wine if you need more liquid. and cook covered for approximately 4 hours, till meat is tender.
Remove meat, pour the liquid into a saucepan and  add  12 gingersnaps ground into crumbs.  Thicken with 1 tablespoon flour. Keep stirring so the flour doesn’t lump. Serve over noodles with sliced meat.

The egg noodles are added to boiling salted water and cooked for 8 minutes. Strain the noodles in a colander, in a bowl, add 2 tablespoons butter and 2 tablespoons olive oil. Mix together. Serve in a separate bowl. 

Very tasty as a leftover. Heat sauerbraten in a covered dish at 275 degrees F. for 40 minutes.