Sauerbraten Recipe
Do you want a great in taste Sauerbraten recipe? It is an European specialty, which is eaten as Main Dish around the world. No other ingredient will make Sauerbraten taste so yummy than Beef. If you like this recipe of Sauerbraten, please share on Facebook.
Ingredients
3 medium-sized onions, sliced
3 medium-sized carrots, sliced
2 1/2 cups dry red wine
2 cups water
1/4 cup red-wine vinegar
2 large celery stalks, sliced
6 peppercorns
1/4 teaspoon mustard seeds
1 5-pound beef bottom round roast
2 tablespoons all-purpose flour
Salt
1/4 cup salad oil or shortening
1/3 cup fine gingersnap crumbs
1/2 cup sour cream
Directions
1. In 3-quart saucepan over medium heat, heat two-thirds of onions, one-third of carrots, and next 6 ingredients to boiling. Reduce heat to low; cover saucepan; simmer 10 minutes.
2. Pour into large bowl, cover, and cool. Add roast, turning to coat. Cover and refrigerate 2 to 3 days, turning the meat once each day.
3. About 4 hours before serving, remove meat and dry with paper towels; coat meat with flour and 1 teaspoon salt. Strain marinade, reserving liquid.
4. In 8-quart Dutch oven over medium-high heat, in hot oil, cook meat until browned on all sides, 15 to 20 minutes. Remove meat; pour off all but 1 tablespoon of the drippings.
5. In drippings over medium heat, cook rest of onions and carrots 3 minutes, stirring. Add meat. Pour in marinade; heat to boiling. Reduce heat to low; cover; simmer 3 1/2 hours, turning occasionally.
6. Remove meat to warm platter; keep warm. Spoon off and discard fat from gravy. Add gingersnap crumbs and 1/2 teaspoon salt. Over medium-high heat, stir until mixture thickens. With a wire whisk, blend in sour cream. Cook, stirring, until heated through (do not boil).
7. Spoon some of the sour-cream gravy over the meat and pass remaining gravy separately.
2. Pour into large bowl, cover, and cool. Add roast, turning to coat. Cover and refrigerate 2 to 3 days, turning the meat once each day.
3. About 4 hours before serving, remove meat and dry with paper towels; coat meat with flour and 1 teaspoon salt. Strain marinade, reserving liquid.
4. In 8-quart Dutch oven over medium-high heat, in hot oil, cook meat until browned on all sides, 15 to 20 minutes. Remove meat; pour off all but 1 tablespoon of the drippings.
5. In drippings over medium heat, cook rest of onions and carrots 3 minutes, stirring. Add meat. Pour in marinade; heat to boiling. Reduce heat to low; cover; simmer 3 1/2 hours, turning occasionally.
6. Remove meat to warm platter; keep warm. Spoon off and discard fat from gravy. Add gingersnap crumbs and 1/2 teaspoon salt. Over medium-high heat, stir until mixture thickens. With a wire whisk, blend in sour cream. Cook, stirring, until heated through (do not boil).
7. Spoon some of the sour-cream gravy over the meat and pass remaining gravy separately.
