Sauerbraten

By dreitza

Reader recipeNOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

15 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Sauerbraten

This recipe makes 10 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset
  • Preparation time: 2 days including marinating
  • Cook time : 2-2 1/2 hours

This is a longtime standby recipe that my mother used to make before I was even born. You can use a less tender cut of meat (in fact I often use moose meat, though good old beef is excellent) and place it in a marinade for two days. In these economic times less expensive meat sure helps the budget. It is slow cooked, then sliced, and its swee-and-sour sauce is complemented by bland potatoes, thin slice of dark bread, and butter.

Ingredients

  • 1-3/4 kg top or bottom round roast beef 1-3/4 kg top or bottom round roast beef
  • 1/4 litre dry red wine 1/4 litre dry red wine
  • 1-1/2 tsp salt 1-1/2 tsp salt
  • 10 crushed peppercorns 10 crushed peppercorns
  • 1 onion , thinly sliced1 onion, thinly sliced
  • 2 bay leaves 2 bay leaves
  • 2 tbsp pickling spices 2 tbsp pickling spices
  • 3 tbsp shortening 3 tbsp shortening
  • Gravy
  • 1/2 cup gingersnap cookies , crushed fine1/2 cup gingersnap cookies, crushed fine
  • 1/2 cup sour cream 1/2 cup sour cream

Preparation

Two days before you plan to use it, put the beef in a deep glass or pottery bowl. In a saucepan, mix the wine, salt, peppercorns, onion slices, bay leaves and pickling spices with 2 cups water and bring to a boil. Remove from the heat. When it is cool, pour over the beef. Cover the bowl tightly with foil and refrigerate for at least two days, turning the meat in the marinade twice a day.

Preheat the oven to 350F (180C). Melt the shortening in a covered roasting pan or casserole. Remove the meat from the marinade, pat it dry with paper towels, and brown it well on all sides in the hot shortening. Drain off the fat, strain the marinade, and pour it over the meat. Cover and cook in the oven for 2-2 1/2 hours, or until tender. Remove the meat and keep warm on a platter. Put the roasting pan on a burner and add the gingersnap crumbs, stirring until the gravy is smooth and thickened. Stir in the sour cream, letting it get hot but not allowing it to boil, lest it curdle. Slice the meat, pour the gravy into a sauce bowl, and serve with the sauerbraten.

Source : dreitza

Related content

You might also like

Contests

All contests



Most popular

Most popular videos