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Sauerbraten

deasia's picture
Ingredients
  Cider vinegar 1 Cup (16 tbs)
  Burgundy 1 Cup (16 tbs)
  Onions 2
  Carrot 1
  Celery stalks 1
  Whole allspice 2
  Whole cloves 4
  Salt 1 Tablespoon
  Pepper 1 1⁄2 Teaspoon
  Rump/Boned chuck pot roast 4 Pound
  All purpose flour 4 Tablespoon
  Sugar 1 Tablespoon
  Ginger snaps 1⁄2 Cup (8 tbs)
  Caraway noodles 2 Cup (32 tbs)
  Red cabbage 1 Cup (16 tbs)
  Salad oil 1⁄3 Cup (5.33 tbs)
Directions

MAKING
1. In large bowl, combine vinegar, Burgundy, onion, carrot, celery, allspice, cloves, salt and pepper.
2. Wipe meat with damp paper towels, put in marinade and refrigerate, covered, 3 days, turning meat occasionally.
3. Remove meat from the marinade and reserve marinade.
4. Wipe meat dry with paper towels and coat with 2 tablespoons flour.
5. In hot oil in Dutch oven, over medium heat, brown meat well on all sides.
6. Pour in marinade and simmer, covered, 2-1/2 to 3 hours until meat is tender.
7. Remove meat from Dutch oven.
8. Press liquid and vegetables through coarse sieve and skim off fat.
9. Measure 3-1/2 cups liquid (add water, if necessary).
10. Return liquid to Dutch oven.
11. In a cup or bowl mix remaining 2 tablespoons flour with 1/3 cup cold water and the sugar.
12. Stir into liquid bring to boiling, stirring and stir in gingersnaps.
13. Return meat to the Dutch oven.
14. Spoon gravy over it and simmer covered 20 minutes.
15. Remove meat to heated platter and pour some of gravy over it.

SERVING
16. Serve meat, thinly sliced, with more gravy.
17. Serve with Caraway Noodles and Red Cabbage.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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