| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
German |
Beef, German, Main dish |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef Roast |
| 1 |
c |
Wine Vinegar; Can Use Port Wine |
| 1 |
ts |
Salt |
| 2 |
c |
Water |
| 1 |
|
Onion (1-2); Chopped |
| 5 |
|
Peppercorns |
| 1 |
|
Bay Leaves; (1-2) |
| 1 |
|
Carrot |
| 2 |
|
Crushed Juniper Berries; If Available |
| 1 |
c |
Sour Cream |
| 1 |
tb |
Salt And Pepper |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
MARINADE
SAUCE
Prepare marinade by combining ingredients and simmering gently for several
minutes. Pour cooled, cooked marinade over meat and let stand for two or
three days, covered tightly, turning meat daily. Keep in a cool place.
Remove meat from marinade and pat dry. Strain the marinade and retain
liquid. In a heavy pan, brown the meat in melted fat. Brown evenly without
burning. Add the strained marinade and continue cooking for approximately 1
1/2 hours over low heat. When meat is tender, transfer to warm platter and
cover with foil. Mix flour with sour cream to make sauce, adding sugar,
salt and pepper to taste. Stir into liquid in pan. Simmer until ready to
serve. To serve, slice meat in 1/4 inch slices and arrnage on platter,
moistened with a little sauce. Serve sauce separately. Traditionally
sauerbraten is served with dumplings.
NOTE: Sauerbraten may be cooked in the oven. After browning, place in a
preheated 350F oven for about 2 hours. Submitted by Ursula Gerritzen,
Formatted by Carole Walberg
Recipe by: "Homemade Heritage"
Posted to TNT Recipes Digest by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Apr 10, 1998
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