Sauerbraten
Sauerbraten
Ingredients/Components
- sugar - 1/3 c
- salt - 2 tsp
- water - 3 c
- cold water - 1/3 c
- unsifted flour - 1/4 c
- margarine - 1/4 c
- cider vinegar - 1 c
- lemon - 1 item
- peppercorns - 8 item
- bay leaves - 2 item
- whole cloves - 4 item
- large onions, sliced - 2 item
- crushed gingersnaps - 1/2 c
- beef bottom round pot roast - 1 (4
How to make sauerbraten:
In large bowl, combine 3 cups water, vinegar, onions, lemon, sugar, salt, peppercorns, cloves and bay leaves. Add pot roast, turning to coat with marinade. Refrigerate for minimum of 4 hours. Remove meat, dry well with paper towels. Discard lemon, reserve marinade. Coat meat with 2 tablespoons of flour. In Dutch oven, over medium heat, brown meat well in margarine. Add marinade, cover and let simmer 2 to 3 hours. Remove meat to warm platter, press liquid through coarse sieve and skim off fat. Measure 4 cups liquid, adding water if necessary. Return liquid to Dutch oven. Mix remaining 2 tablespoons flour and 1/3 cup water. Stir into strained liquid; bring to a boil, stirring constantly. Reduce heat, add gingersnaps and simmer 3 minutes. Serve meat thinly sliced with gravy. Makes 10 servings.Recipe categories: Meat, Beef, German.
Rating:
Related ingredients:
graham cracker crumbs, eggs, sour cream, butter or margarine, salt, flour, butter, boiling water, chicken broth, salt and pepper
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