Sauerbraten V
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Sauerbraten V

1. Rump roast - 4 pounds
2. Salt and pepper to taste - 4 pounds
3. Red wine - 1 cup
4. Red wine vinegar - 1 cup
5. Water - 2 cups
6. Garlic, minced - 2 cloves
7. Sliced onion - ¾ cup
8. Bay leaves - 2
9. Black peppercorns - 10
10. White sugar - ¼ cup
11. Whole cloves - 3
12. All-purpose flour - 1 cup
13. Bacon grease - 2 tablespoons
14. All-purpose flour - 2 tablespoons
15. Water - 2 tablespoons
16. Sour cream - 1 ½ cups

How to cook deliciously - Sauerbraten V

1. Stage

Rub the roast with salt and pepper and place in a large non-metal bowl. In a medium saucepan, combine wine, vinegar and 2 cups water and bring to a boil. Stir in garlic, onion, bay leaves, peppercorns, sugar and cloves and pour the marinade over the beef. Cover and refrigerate 12 hours or overnight.

2. Stage

Remove the meat from the marinade and thoroughly pat dry. Dredge in 1 cup flour (may use more or less if necessary). Heat bacon grease in a Dutch oven over medium-high heat. Brown roast in drippings on all sides. Pour in half the marinade, reduce heat to low, cover and simmer until tender, 3 hours.

3. Stage

Remove meat to serving platter. Increase heat to medium-high; mix 2 tablespoons flour with 2 tablespoons water and add to pan, stirring until gravy thickens. Stir in sour cream. Pour sauce over sliced meat.