Sauerbraten Using Carrots And Onions Recipe
Ingredients
| 3 medium-sized onions, sliced | ||
| 3 medium-sized carrots, sliced | ||
| Dry red wine | 2 1/2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Celery stalks | 2 Large, sliced | |
| Peppercorns | 6 | |
| Mustard seeds | 1/4 Teaspoon | |
| 1 5-pound beef bottom round roast | ||
| All purpose flour | 2 Tablespoon | |
| Salt | To Taste | |
| 1/4 cup salad oil or shortening | ||
| 1/3 cup fine gingersnap crumbs | ||
| Sour cream | 1/2 Cup (16 tbs) | |
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.
Chef
