| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
German |
German, Beef |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vinegar |
| 1/2 |
c |
Water |
| 1 |
|
Onion — sliced |
|
|
Salt/pepper |
| 1 |
|
Bay leaf |
| 1 |
|
Clove |
| 1 1/2 |
lb |
Beef — shoulder |
| 1 |
|
Marrow bone |
| 2 |
tb |
Fat |
| 1 |
|
Onion |
| 1 |
|
Tomato |
|
|
Sauce—– |
| 1 |
tb |
Flour |
|
|
Vinegar or lemon juice |
|
pn |
Sugar |
|
|
Salt |
|
|
Butter |
|
|
Cream or wine |
INSTRUCTIONS
Cook vinegar, water, sliced onion and seasoning together for 10 minutes.
Steep beef in this marinade for 2 or 3 days. Drain (save liquid!). Brown
meat and marrow bone in hot fat. Add the onion, tomato and 1/2 cup of the
marinade, ccover and simmer for 1 hour. Turn the meat in remaining liquid
so that it is coated on all sides. Carve and put on a warm platter. For
sauce, Mix flour with pan liquid until smooth. Add the rest of the marinade
and stir until smooth and thickened. Sauerbraten sauce calls for more ample
ingrdients than other sauces. Add, to taste, a little vinegar or lemon
juice, a pich of sugar, salt, a little fresh butter and a tablspoon of
cream or wine. Strain and pour over meat or serve as a seperate sauce.
Serve with potatoes, dumplings or Spaetzle.
Recipe By : mel@osuunx.ucc.okstate.edu (Martin Lee)
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Quit griping about your church; if it was perfect, you couldn’t belong.”