6 lbs. beef rump
5 c. vinegar
5 c. water
3 onions, sliced
1 lemon, sliced (opt.)
12 whole cloves
6 bay leaves
6 whole black peppers (opt.)
3 tbsp. salt

Place meat in large bowl and add other ingredients. Let stand 36 hours, turn occasionally. Remove meat, brown in hot fat. Add 1 cup vinegar mixture. Cover and cook slowly for 2 hours or until tender. Add water if necessary. For mild flavor, soak meat 24 hours. Makes 8 to 10 servings.

BAVARIAN POTATO DUMPLINGS:

2 lbs. potatoes, peeled & boiled
1/3 c. butter
1/8 tsp. salt
1 to 2 eggs
3/4 to 1 c. sifted flour
1 slice white bread, cut into 1 inch cubes
1 tbsp. butter

Mash potatoes until very smooth with butter and salt. Beat in egg and flour, adding enough flour to make an easily handled dough. Fry cubes of bread in 1 tablespoon butter, browning both sides.

Form approximately 2 inch balls of the potato dough. Press a cube of fried bread into center of each potato ball and smooth surface. Bring a large kettle of water to a boil. Drop potato balls carefully into boiling water. Bring water back to a boil, lower heat and simmer for 20 minutes. Dumplings should float and be puffed up when done. Drain on paper towels. Serve immediately with sauerbraten and gravy.

SAUERBRATEN GRAVY:

Start with 1/4 to 1/2 cup flour. Brown flour in a frying pan. Add flour and water to juices from meat and make gravy.