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Sauerbraten

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Ingredients/Components

sugar - 2 Tbsp
salt - 2 tsp
flour - 2 Tbsp
water - 1 c
vinegar
dash of pepper - 1 item
salt and pepper - 1 item
peppercorns - 1/2 tsp
red wine - 1/2 c
bay leaves - 4 item
sliced onion - 1 item
whole cloves - 12 item
mustard seed - 1 tsp
sliced onions - 3 item
gingersnap crumbs - 1/3 c
fat oil - 1/4 c
rump roast cheap - 4 lb
sour cream may use half of a 3 oz - 2 c

How to make sauerbraten:

Two to four days before serving: In a large bowl, make marinade. Combine the first 10 ingredients. Put meat in marinade and place in refrigerator, covered, 2 to 4 days, turning meat each day.

That day, remove meat, reserving marinade. Dry well on paper towels. Combine flour, salt and pepper. Use to coat meat on all sides. In hot fat (oil) in Dutch oven or electric frypan, brown meat well on all sides, about 15 to 20 minutes. Add 3/4 cup reserved marinade, strained. Add the sliced onion, mustard seed, cloves and peppercorns. Simmer, covered, 3 1/2 to 4 hours or until tender. Add 1/4 cup marinade, if needed.

Remove meat to hot platter, slicing, if desired. Keep warm. Strain drippings from pan into glass measuring cup. Let stand 2 minutes to settle. Pour off all but bottom 1/3 cup drippings. Return these to pan. Stir in crumbs. Slowly stir in 2 cups strained reserved marinade (add water if necessary). Cook, stirring until thickened. Stir in sour cream, but do not boil. Spoon some gravy on meat. Pass the rest.

The longer the meat is left in the marinade, the more "sauer" it gets. Use "cheap" roasts since the marinade makes them tender. Serves 8.

Recipe categories: Meat, Beef, German.

Rating:

3.7

Average rating: 3.7, total votes: 3

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