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Classic Sauerbraten

Western.Chefs's picture
Ingredients
  Bottom round/Top round 4 Pound
  Black pepper 3⁄4 Teaspoon
  Vinegar 1 Cup (16 tbs)
  Burgundy wine 4⁄5 Quart
  Bay leaves 2 Small
  Cloves 6
  Onion 3⁄4 Cup (12 tbs), chopped
  Dehydrated parsley 1 Tablespoon
  Bacon grease 1⁄4 Cup (4 tbs)
  Sifted flour 2 Tablespoon
  Gingersnaps 8 Small, crushed
  Sugar 2 1⁄2 Tablespoon (To Taste)
  Red burgundy wine 1⁄4 Cup (4 tbs)
  Water/Sugar / vinegar To Taste (If Needed)
  Sour cream 2⁄3 Cup (10.67 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Sprinkle meat with salt and black pepper.
Place in earthenware casserole.
Add vinegar, wine, water to cover, bay leaves, cloves, onion and parsley.
Cover casserole.
Set in refrigerator for 48 hours.
Turn now and then.
Remove meat from marinade.
Strain marinade.
Reserve 2 cups.
Brown meat on all sides in skillet in hot bacon grease.
Place meat in roasting pan.
Stir flour into bubbling grease in skillet.
Cook, constantly stirring, until brown.
Add marinade.
Stir until smooth.
Add gingersnaps, salt, pepper and sugar.
Stir until thick and smooth.
Pour over roast.
Bake in 3500 oven.
Baste every 30 minutes.
Allow 28 minutes per pound.
Thirty minutes before done, pour wine over meat.
Blend with gravy and adjust sweet-sour taste.
Boil gravy.
Stir in sour cream just before serving.
Serve on heated platter.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
German
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Beef
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes
Servings: 
8

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