Sauerbraten (German Pot Roast) Recipe
Sauerbraten is a superb tasting recipe wonder what's the secret? This Sauerbraten is so tasty that I cannot resist serving it as a Side Dish often. An assortment of fabulous flavors, the Sauerbraten recipe is one of those Canadian dishes you simply shouldn't miss. You don't have to be an expert to judge how delicious and flavorful this dish is.
Ingredients
2 cups water
1 cup vinegar
2 carrots, sliced
1/4 cup chopped onion
1 stalk celery, chopped 4 peppercorns
4 cloves
2 bay leaves
3-4 pounds top round steak roast
1/4 cup flour
1/4 cup shortening
1/4 cup chopped onion
1/4 cup chopped carrots
1/4 cup chopped parsnips
1/4 cup chopped celery
1 teaspoon salt, Pepper to taste, 8-10 gingersnaps, crushed
Directions
Combine first 8 ingredients in saucepan; bring to boil, and remove from heat.
Pour over beef in glass, stainless or earthenware bowl, and cover tightly.
Refrigerate from 24 hours to as long as 4 days.
Turn meat occasionally.
To cook, remove meat from marinade (reserving marinade), wipe dry and flour lightly.
Melt shortening in heavy kettle or Dutch oven.
Brown meat on all sides, remove and add fresh vegetables.
Cook, stirring, 5 minutes.
Return meat to pan; add strained marinade, salt and pepper.
Cover, and simmer 3 hours or until meat is tender.
Remove meat to platter, and keep warm.
Skim fat from the liquids.
Stir crushed gingersnaps into sauce, and cook until thickened.
Pour a little over meat, and serve remainder in sauce boat.
Note: Marinating is an essential part of preparing Sauerbraten.
Pour over beef in glass, stainless or earthenware bowl, and cover tightly.
Refrigerate from 24 hours to as long as 4 days.
Turn meat occasionally.
To cook, remove meat from marinade (reserving marinade), wipe dry and flour lightly.
Melt shortening in heavy kettle or Dutch oven.
Brown meat on all sides, remove and add fresh vegetables.
Cook, stirring, 5 minutes.
Return meat to pan; add strained marinade, salt and pepper.
Cover, and simmer 3 hours or until meat is tender.
Remove meat to platter, and keep warm.
Skim fat from the liquids.
Stir crushed gingersnaps into sauce, and cook until thickened.
Pour a little over meat, and serve remainder in sauce boat.
Note: Marinating is an essential part of preparing Sauerbraten.
