Sauerbraten

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Sauerbraten

Recipe Information
Source: Theresa Serves/Makes:4 or more Ingredients 3 lbs (1.4 kg). or more roast beef 1 cup (225 ml) vinegar 1 cup (225 ml) water 1 onion sliced 10 whole cloves 2 tsp (10 ml) salt 4 bay leaves, whole 1 cup (225 ml) water Preparation Combine vinegar, water, onion, cloves, and bay leaves. In a sealed large plastic bowl place meat into bowl. Pour marinade over meat. Place in refrigerator for 3 to 5 days, tightly covered. Turn meat daily and nightly. When ready to cook, brown the meat on all sides in fat or oil in a large frying pan. Place into a Dutch oven. Pour marinade over meat, plus 1 cup (225 ml) water. Bring to boil then simmer over low heat 3 to 4 hours, covered, or until tender. For gravy, pour all marinade that meat is cooked in, into a blender, blend until everything is blended. Put back into a saucepan add flour and gravy master about 1 to 2 tsp (10 ml), flour, about 6 tbsp (90 ml), more or less to thickness of gravy. Stir with a whisk for best results. Comments Serve with potato balls or mashed potatoes, red cabbage, and green beans with spatzele. Good luck hope you enjoy. I have made this many times, don't too often only when I have company as it's too much for two people. My fiancee loves it with the potato balls. Old recipe from my Dad, who has passed away. Hope you enjoy it.

Recipe Information

Source:: Theresa

Serves/Makes:4 or more

Ingredients

3 lbs (1.4 kg). or more roast beef
1 cup (225 ml) vinegar
1 cup (225 ml) water
1 onion sliced
10 whole cloves
2 tsp (10 ml) salt
4 bay leaves, whole
1 cup (225 ml) water

Preparation

Combine vinegar, water, onion, cloves, and bay leaves.
In a sealed large plastic bowl place meat into bowl.
Pour marinade over meat.
Place in refrigerator for 3 to 5 days, tightly covered.
Turn meat daily and nightly.
When ready to cook, brown the meat on all sides in fat or oil in a large frying pan.
Place into a Dutch oven.
Pour marinade over meat, plus 1 cup (225 ml) water.
Bring to boil then simmer over low heat 3 to 4 hours, covered, or until tender.
For gravy, pour all marinade that meat is cooked in, into a blender, blend until everything is blended.
Put back into a saucepan add flour and gravy master about 1 to 2 tsp (10 ml), flour, about 6 tbsp (90 ml), more or less to thickness of gravy.
Stir with a whisk for best results.

Comments

Serve with potato balls or mashed potatoes, red cabbage, and green beans with spatzele. Good luck hope you enjoy.

I have made this many times, don't too often only when I have company as it's too much for two people. My fiancee loves it with the potato balls. Old recipe from my Dad, who has passed away. Hope you enjoy it.