Sauerbraten (sour Roast)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Water |
| 1 | c | Vinegar |
| 1 | c | Wine |
| Salt | ||
| Peppercorns | ||
| 1 | Carrot, chopped | |
| 2 | Bay leaves | |
| 1 | Onion | |
| 3 | Whole cloves | |
| Garlic | ||
| Fresh parsley | ||
| 2 | oz | Oil |
| Salt | ||
| Pepper | ||
| 1 | Onion, chopped | |
| 3 | c | Marinade |
| 2 | oz | Corn starch |
| 2 | T | Red wine |
| 1 | T | Sour cream |
INSTRUCTIONS
Marinade: Boil all the ingredients for 10 minutes and pour over meat. Marinate a lean 2 lb. beef roast for 5 days (turn every other day). Dry the meat with a paper towel, salt and pepper. Heat the oil in a skillet and brown the meat and onion. Add about 1/2 cup of the marinade, cover, and simmer for about 2 hours. (Check periodically and add more marinade as needed.) Thicken the gravy with corn starch and add the wine and sour cream. Salt and pepper to taste. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 24, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 974
Calories From Fat: 529
Total Fat: 60g
Cholesterol: 6.2mg
Sodium: 715mg
Potassium: 862.7mg
Carbohydrates: 85.3g
Fiber: 7.8g
Sugar: 13.6g
Protein: 4.3g