Sauerbraten

Sauerbraten

Ingredients:

  • 1 kilogram of non-fat beef
  • 1/4 liter of red wine vinegar
  • 2 bay leaves
  • 2 tablespoons of black pepper grains
  • 2 large onions
  • 1 large carrot
  • 200g potatoes
  • 1/4 liter of tomato paste
  • 2 tablespoons sour cream
  • Salt and pepper (to taste)
  • Vegetable oil

 

Steps:

  1. Place the beef in a pan and cover it completely with vinegar.
  2. Place in the same pan the bay leaves and black pepper grains and put it in the refrigerator where it will stay for 2 days and a maximum of 3 days. The meat will be turned on each side about two times a day.
  3. Remove the meat from the refrigerator, allow it to drain until it becomes almost dry, then season it with pepper on all sides.
  4. Cut the onions, carrots and potatoes into small cubes
  5. Heat some oil in skillet and brown the meat on all sides.
  6. Add the onions to the pan and brown them until they become brown on all sides.
  7. Take a pot with a lid and place the browned meat and onions there.
  8. Sprinkle the meat with salt, add the potatoes and carrots, the tomato paste and some marinade from the refrigerator (without black pepper grains and bay leaves) and let themboil under the lid, for at least an hour and a half.
  9. The meat, at this stage, has to be turned only once on the other side.
  10. Remove the meat from the pot and it set aside, covering it to stay warm.
  11. Make a puree from what is left in the pot and leave it to medium heat until it is slightly thickened slightly.
  12. Then add the sour cream, salt and pepper to taste and remove from heat.
  13. Serve the meat sliced, with gravy, sauerkraut and vegetables for garnish.

Other recipes / drinks

Discover some other traditional recipes from Germany.

Hacker Pschoo

Hacker – Pschorr Oktoberfestbier

The name Hacker-Pschorr comes from a Munich brewing tradition crafted over centuries, a tradition since 1417.

Rote Grutze

Rote Grütze

Ingredients: 500g fruits (raspberry, red and black currants, blackberry and blueberry) 100g sugar 40 ml red wine The seed pods from ½vanilla A pinch of salt 2 tablespoons plus 2 teaspoons cornstarch Lightly sweetened Whipped Cream (for topping) 3 tablespoons of quark mixed with a teaspoon of powdered sugar.   Steps: In a saucepan with […]

Saxon Potato Soup

Saxon Potato Soup – Saxon KartoffelnSuppe

Ingredients: 2,5kg potatoes 750g carrots and root celery (peeled) 300g onions 100g shalots 3 or 4 pieces of garlic 400g bacon 350g Räucherling (cold-smoked pork fillet) 100g Butaris 1 bunch of Parsley ½ bunch of Thyme Majoram (crushed) Salt and black Pepper   Steps: Boil the potatoes in water until they are thoroughly cooked. Don’t […]

Zwiebelkuchen

StuttgarterZwiebelkuchen – Stuttgart Onion Pie

Ingredients: For the dough 250g flour 125g margarine 1 egg 1 packet of baking powder Salt For the filling 150g bacon 50g margarine 1 kg onions 250g sour cream 2 eggs 2 tablespoons flour Salt Thyme   Steps: Make the dough and put it into a round shape. Fry the bacon in margarine and add […]

Kassler Ripchen

Kasseler Pork with Sauerkraut – KasselerRippchen

Ingredients: 100g butter 4-5 potatoes 1 onion (finely chopped) 700g of sauerkraut 500 ml of dry white wine 8 juniper berries (lightly crushed) 6 kasseler pork cutlets Sour Cream Cornstarch or flour   Steps: Cook the sauerkraut with a tablespoon of oil. Add the chopped onion and cook further. If needed, add more oil. Add […]

Konigsberg Meatballs

Königsberg meatballs – KönigsbergerKlopse

Ingredients: For the meatballs: 500g minced meat mixture 1 onion 4 cloves of garlic 1 egg 1 tablespoon bread crumbs 1 teaspoon mustard Salt and pepper Nutmeg 1 bay leaf 4 or 5 peppercorns 1 liter broth For the sauce: 40g butter 3 tablespoons flour 600ml broth 200ml sour cream 50ml white wine Juice of […]

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close