Sauerbraten
Beef roast marinated three days in vinegar with garlic and bay, browned, and simmered in a flour gravy finished with red wine.
Before you start: Amounts for the onions and carrots aren't given — a couple of each is reasonable. The oil for browning reads as "14 cup," which is meant to be 1/4 cup. The vinegar, water and bay leaves are the marinade; combine them before the meat goes in.
Where this one came from
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Ingredients
- 2 pounds lean roast beef, uncooked
- 1 cup wine vinegar or regular vinegar
- 1 cup water
- 2 bay leaves
- 2 cloves garlic, broken in half
- Onions (amount not specified)
- Carrots (amount not specified)
- 3 tablespoons flour
- ½ cup red dinner wine
Directions
- Stick the pieces of garlic into the meat.
- Put the meat in the marinade and let it marinate, covered, in the refrigerator about 3 days, turning the meat occasionally.
- Take the meat out of the marinade and save all the juice.
- In a skillet, heat 14 cup cooking oil and brown the meat on both sides.
- Remove the onions and carrots from the marinade and add them to the meat while it is browning.
- Remove the meat from the skillet and brown about 3 tablespoons flour.
- Once the flour is nicely browned but not burned, add the marinade juice.
- Make gravy to the thickness of your liking; add more salt and pepper toward the end if needed.
- After the gravy is made, return the meat to the gravy and simmer, covered, for about an hour and 15 minutes on top of the stove, or at 350 degrees in the oven. Be sure the meat is covered in either method as it cooks.
- Directly before serving, add the ½ cup red dinner wine to the gravy.
- Serve sauerbraten with spaetzle, potato dumplings, noodles, or potatoes.
Notes
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