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Sauerbraten With Sauce And Marinade Recipe
|Boneless beef roast||2 Pound (Preferably Top / Bottom Round / Rump)|
|Water||2 Cup (32 tbs)|
|Vinegar||1 Cup (16 tbs)|
|Golden raisins||3⁄4 Cup (12 tbs)|
|Gingersnaps||6 , crumbled|
|Unsweetened apple juice/Apple syrup||1 Tablespoon (Thick)|
|Thick sour cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3976 Calories from Fat 2198
% Daily Value*
Total Fat 244 g375.7%
Saturated Fat 102 g510.1%
Trans Fat 0 g
Cholesterol 645.1 mg
Sodium 2830.4 mg117.9%
Total Carbohydrates 229 g76.2%
Dietary Fiber 11.8 g47.3%
Sugars 137.1 g
Protein 193 g385.8%
Vitamin A 231.7% Vitamin C 51.4%
Calcium 52% Iron 67.7%
*Based on a 2000 Calorie diet
Set aside to cool.
Place meat in an earthenware pot and pour cooled marinade over it.
Marinate several days, turning occasionally.
Remove meat and pat dry.
Strain the marinade for sauce.
Heat lard in heavy saucepot or Dutch oven; add meat and brown well on all sides.
Add the strained marinade, cover and cook slowly 1 1/2 hours, or until meat is tender, basting frequently.
Add raisins and gingersnap crumbs about 15 minutes before end of cooking time.
Add the apple juice (or syrup) and more seasoning if needed.
Stir in the sour cream.