Ingredients:

2 pounds of meat cut into 1 inch cubes
(Use a more tender cut of meat like round steak or sirloin as opposed to a chuck steak or roast. )
2 tablespoons shortening ( I use vegetable oil)

1teaspoon salt
1 cup water
2/3 cup vinegar (I use a full cup of white vinegar)
1 teaspoon sugar (I used 2 tablespoons)
1/2 teaspoon Kitchen Bouquet (I used 1 teaspoon)
1 bay leaf (I used 2 bay leaves)
1 good sized onion, sliced (I used 2 onions)

Slurry:
1/ 2 cup water
2 tablespoons flour

Directions:

1. In large Dutch oven, heat a little oil. Brown meat on all sides in 2 T hot oil (shortening in those days)When thoroughly browned add the rest of the ingredients except the slurry.

2. Bring to boil, lower heat and simmer for about an hour and a half with the lid on, or until meat is tender. ( if using a tough cut of meat another hour may be required)

3. Mix about 2 T of flour in 1/2 cup of water, add to meat stirring until gravy is smooth. If more liquid is needed, fill cup to 1/2 mark with water and add enough vinegar to bring it to the 2/3 mark and add another 1/2 tsp of sugar (not needed if you start with the 2 T as I do)

Good with egg noodles and croutons, too (states my Not card the recipe was on).

Mom's Noodles
(Jean Oppermann)

1. Use a package of wide noodles. Cook according to package directions. Drain thoroughly.

2. Make croutons using at least two or three slices of bread, which you have cut into cubes.

3. In large frying pan, place a goodly amount of butter, at least 1/2 stick, and add a little olive oil to help keep butter from burning. Add more butter if needed.

4. Stir in bread cubes and brown on all sides. Remove and set aside.

5. Peel and slice onions 2 or more depending on taste.

6. Add more butter and a little oil to pan and then stir in onions and sauté until soft, then stir in noodles.

7. OK to brown a little at this point. Serve piping hot and pour sauerbraten and gravy over the noodles. (My husband wants his separated, the kids and I love the meat and gravy on the noodles.) Enjoy.