Healthy Dinner Recipes

This one comes from the old country. It takes several days to marinade in the refrigerator, so there is some preplanning involved. These healthy dinner recipes have both a sweet and a sour taste. Very German. Very good. Serve with buttered eggs noodles and steamed green beans.

Ingredients

3 lb chuck roast
1 clove of garlic
freshly ground black pepper

2 cups white or cider vinegar
2 cups water
1/2 cup sliced white onion
2 bay leaves
1 teaspoon whole black peppercorns
1/4 cup white granulated sugar

2 Tablespoons canola oil
Flour for dredging

1 carrot, sliced
1 stalk of celery, sliced
1 medium onion, sliced

1/4 cup light brown sugar

4-5 ginger snap cookies, crumbled
1/2 cup reduced fat sour cream

Healthy Cooking Instructions

Cut the garlic clove in half and rub on both sides of the roast.
Sprinkle both sides with black pepper.
Place the roast in a ceramic crock or glass bowl that can be covered.

In a medium saucepan, combine the vinegar, water, onions, bay leaves, peppercorns and white sugar.
Stir well and heat to dissolve the sugar. Be careful not to boil.
Pour this hot marinade over the roast, move than half of it should be covered.
Cover with a lid and refrigerate 2-4 days, turning occasionally.
The longer you leave it, the more sour it will become.

Remove the meat and dry it well with paper towels. Save the marinade.
Heat the oil in a large heavy pan over medium high heat.
Dredge all sides of the roast with flour, shaking off any excess.
Sear the roast on all sides; top, bottom and all sides, until brown.
Then place it in a roasting pan.
Preheat your oven to 325 degrees.
Add the carrots, celery and onion to the roasting pan.
Reheat the marinade and pour the hot marinade over the roast.
Cover the pan and roast for 3-4 hours.
When the meat is done, sprinkle the top with the brown sugar and cook, covered, another 5-10 minutes, until the sugar is dissolved.
Remove the roast along with the roasting vegetables and keep warm.
Remove the bay leaf and discard.
Crumble the cookies into the liquid in the roasting pan, whisk to dissolve.
Thicken by adding the sour cream.
This gravy can be served with roast and also the egg noodles