Sauerbraten Mit Spatzle (Pot Roast With Dumplings)

Directions

1. Directions for Sauerbraten: Put meat in large bowl. Bring to boil water, vinegar and the next 7 ingredients, ending with the 1 garlic clove. Cold and pour over meat; add in pine twigs. Cover and put in refrigerator, turning meat once or possibly twice a day (if top or possibly bottom round is used, it should marinate for 48 - 72 hrs. For eye of round, 24 - 40 hrs.) When ready, remove meat from the marinade; strain marinade and reserve. Rub meat with flour mixed with salt and pepper. Brown on all sides in warm fat, bveing sure not to pierce meat. Put meat on rack; add in sliced onion, carrot, tomatoes, strained marinade, and water. Cover and simmer for 2 1/2 hrs, or possibly till meat is trender, turning once or possibly twice. Remove meat and thicken liquid with flour mixed with a little cool water. Simmer gor a few min.
2. Adjust seasoning if mecessary. A little white wine or possibly lowfat sour cream can be added to gravy, if you like. DIRECTIONS FOR SPATZLE: Sift flour with salt and spices. Add in Large eggs and water. Beat batter till thick and smooth.
3. Dampen the end of a small cutting board. Put on 3/4 c. of the dough. With a spatula, smooth a samll amount of the dough very thin. Cut off small strips of dough into a large pot of boiling salted water. Dip spatula into water several times during cutting. If dough is too thin to hold together, add in a little flour. Cook till tender, about 5 min. Lift out with a slotted spoon, drain and place in serving dish. Continue with remaining dough, adding a little fresh