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Sauerbraten With Raisin Sauce

creative.chef's picture
Ingredients
  Vinegar 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Bay leaf 1
  Black peppercorns 6
  Mustard seeds 1⁄2 Teaspoon
  Onion 1 Medium, thinly sliced
  Lean beef pot roast 3 Pound (Bottom Of The Round)
  Vegetable oil 2 Tablespoon
  Dry red wine 2 Tablespoon
For sauce
  Ginger snaps 2 Ounce, crushed
  All-purpose flour 2 Tablespoon, mixed to a paste in 2 tablespoons cold water
  Cold water 2 Tablespoon, mixed with flour
  Raisins 1⁄3 Cup (5.33 tbs)
  Heavy cream/Sour cream 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pot roast gravy 1 Cup (16 tbs)
Directions

GETTING READY
1) In a large glass bowl, place together vinegar, water, bay leaf, peppercorn, mustard an onion.
2) Place the meat in the bowl and put the lid on.
3) Refrigerate the meat for 3 days.
4) Turn meat in marinade twice a day.

MAKING
5) Remove the meat from the refrigerator.
6) Take the meat out of marinade, and reserve the marinade.
7) In a large non-stick pan, heat oil brown the meat on all the sides.
8) Put the meat in the slow cooker.
9) In the same pan, heat wine and ΒΌ cup of reserved marinade.
10) Simmer stirring constantly to remove the bits from the pan.
11) Slowly stream the wine mixture over the meat.
12) Put the lid on and simmer for 8 to 10 hours.
14) Remove the meat from the gravy, and slice the meat and keep warm.

FINALIZING
15) Skim off the fat from gravy and pour into a saucepan.
16) Mix in ginger snaps, flour-water mixture, and raisins.
17) Heat to boil, stirring constantly until thickened.
18) Stream the cream if desired.
19) Add salt to taste.

SERVING
20) Place the meat slice in the serving dish and spoon the gravy over it, serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Slow Cooked
Interest: 
Holiday, Healthy
Ingredient: 
Beef
Preparation Time: 
25 Minutes
Servings: 
6

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