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Sour Cream Sauerbraten

Canadian.Recipes's picture
  Round rump roast 1 , boneless
  Water 2 Cup (32 tbs)
  Vinegar 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Onions 2 , peeled and sliced
  Carrot 1 , pared and sliced
  Peppercorns 5
  Whole cloves 2
  Bay leaf 1
  Juniper berries 2
  Lard 1 Tablespoon
  Golden raisins 3⁄4 Cup (12 tbs)
  Gingersnaps 5 , crumbled
  Grated apple 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)

Trim excess fat from roast and put meat into a large glass bowl.
Combine water, vinegar, salt, onion, carrot, peppercorns, cloves, bay leaf, and juniper berries (if used) in a saucepan.
Bring to boiling, then set aside to cool.
Pour cooled marinade over meat, cover, and refrigerate 2 or 3 days; turn meat over several times during marinating.
Remove meat from marinade and pat dry with paper towels.
Reserve marinade.
Heat lard in a saucepot or Dutch oven; add meat and brown well on all sides.
Put meat, fat side up, in an electric cooker.
Strain marinade into cooker.
Cover and cook on Low 8 to 10 hours.
Remove meat and keep warm.
Turn cooker control to High.
Add raisins, gingersnap crumbs, apple, salt, and pepper to liquid in cooker; cook and stir until thickened.
Blend in sour cream.
Cover and cook on High 30 minutes.
Slice meat and serve with gravy.
Accompany with potato dumplings, if desired.

Recipe Summary

Main Dish

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