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Sauerbraten I

Western.Chefs's picture
  Boneless roast 4 Pound (Use Chuck Or Rump)
  Freshly ground black pepper To Taste
  Wine vinegar 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Garlic 1 Clove (5 gm)
  Sliced onion 3⁄4 Cup (12 tbs)
  Bay leaf 1
  Peppercorns 10
  Sugar 1⁄4 Cup (4 tbs)
  Whole cloves 3
  Flour 1 Cup (16 tbs)
  Bacon drippings 2 Tablespoon
  Sour cream 1 1⁄2 Cup (24 tbs)
  Salt To Taste

1. Season the meat with the salt and pepper and place in a large bowl.
2. Bring the vinegar and water to a boil and add the garlic, onion, bay leaf, peppercorns, sugar and cloves. Pour the marinade over the beef, cover and refrigerate twelve hours or overnight.
3. Remove the meat and dry thoroughly with paper towels. Reserve the marinade. Dredge the meat with flour.
4. In a heavy kettle heat the bacon drippings, add the meat and brown on all sides. Add two cups of the marinade, cover tightly and simmer gently until the meat is tender, two and-one-half to three hours. Remove the meat to a warm platter and keep hot. Thicken the gravy with a little flour mixed with water. Stir in the sour cream and serve over the sliced meat.

Recipe Summary

Side Dish

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