Sauerbraten (Germany) Recipe
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Category: |
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Ingredients: |
Ingredients: 4 pounds rump roast, salt and pepper to taste, 1 cup red wine, 1 cup red wine vinegar, 2 cups water, 2 cloves minced garlic, 3/4 cups sliced onion, 2 bay leaves, 10 black peppercorns, 1/4 cup white sugar, 3 whole cloves.
1 cup flour, 2 T. bacon grease.
2 T. flour, 2 T. water, 1 1/2 cups sour cream (thin).
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Directions: |
Directions:Rub the roast with salt and pepper and place in a non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups of water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate for 12 hours or more (some recipes suggest up to 3 days). Remove the meat from the marinade and pat dry. Dredge in approximately 1 cup flour. Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in 1/2 the marinade. Reduce heat to low. Cover and simmer until tender, at least 3 hours. Remove meat to serving platter. Increase heat to medium-high. Mix 2 T. flour with 2 T. water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat. |
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Personal
Notes: |
Personal
Notes: Sauerbraten (served with potato dumplings) was a dish fixed by Bob Dierbeck, which was a favorite of his parents, Marie (sister of Frank Bastian) and Joe. This is a similar recipe.
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