Rhineland-Style Sauerbraten With Raisin Gravy Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1400
FAT
228%
CHOL
166%
SOD
57%

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Ingredients for 4 servings

1 cup seedless raisins

1 to 2 tablespoons red currant jelly or orange marmalade (if needed to mellow the tartness of the gravy)

2 large yellow onions, peeled and coarsely chopped

2 tablespoons minced parsley

2 1/2 tablespoons freshly squeezed lemon juice

1 cup water

2 medium-size whole bay leaves

1/2 teaspoon freshly ground black pepper

4 whole cloves

10 peppercorns

1 tablespoon tomato paste

3 tablespoons unsalted butter or margarine

2 tablespoons sweet sherry

1 tablespoon sugar

1 (3-pound) boneless top round roast with a thin outer layer of fat

2 medium-size carrots, peeled and thinly sliced

1 small yellow onion, peeled and finely chopped

1/2 cup medium-dry red wine (preferably German)

3 tablespoons all-purpose flour

4 cups dry red wine (preferably German)

1 teaspoon salt

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