Sour Cream Sauerbraten Recipe


MethodMain Ingredient
Interest Group


 Round rump roast1 , boneless
 Water2 Cup (32 tbs)
 Vinegar1 Cup (16 tbs)
 Salt1 Teaspoon
 Onions2 , peeled and sliced
 Carrot1 , pared and sliced
 Whole cloves2
 Bay leaf1
 Juniper berries2
 Lard1 Tablespoon
 Golden raisins3⁄4 Cup (12 tbs)
 Gingersnaps5 , crumbled
 Grated apple1 Tablespoon
 Pepper1⁄4 Teaspoon
 Dairy sour cream1 Cup (16 tbs)


Trim excess fat from roast and put meat into a large glass bowl.
Combine water, vinegar, salt, onion, carrot, peppercorns, cloves, bay leaf, and juniper berries (if used) in a saucepan.
Bring to boiling, then set aside to cool.
Pour cooled marinade over meat, cover, and refrigerate 2 or 3 days; turn meat over several times during marinating.
Remove meat from marinade and pat dry with paper towels.
Reserve marinade.
Heat lard in a saucepot or Dutch oven; add meat and brown well on all sides.
Put meat, fat side up, in an electric cooker.
Strain marinade into cooker.
Cover and cook on Low 8 to 10 hours.
Remove meat and keep warm.
Turn cooker control to High.
Add raisins, gingersnap crumbs, apple, salt, and pepper to liquid in cooker; cook and stir until thickened.
Blend in sour cream.
Cover and cook on High 30 minutes.
Slice meat and serve with gravy.
Accompany with potato dumplings, if desired.