Sauerbraten III recipe

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Ingredients

3 pounds bottom round roast
1 cup red wine vinegar
1 cup water
2 tablespoons lemon juice
1 onion, thinly sliced
2 bay leaves
3 whole cloves
2 tablespoons salt
⅛ teaspoon ground black pepper
4 tablespoons vegetable oil
1 cup water
3 tablespoons all-purpose flour
1 tomato, cut into wedges

Nutrition Info

355.3 calories
carbohydrate: 11.2 g
cholesterol: 98.2 mg
fat: 18.6 g
fiber: 0.9 g
protein: 34.4 g
saturatedFat: 4.5 g
servingSize: -
sodium: 2464.5 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place meat in large, non-metal bowl. In separate bowl, combine red wine vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. Pour over meat. Cover and refrigerate 48 hours.

  2. Heat oil in Dutch oven over medium-high heat. Remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. Remove bay leaves and cloves from marinade. Pour in 1 cup water and pour marinade into pan with meat. Reduce heat to low, cover and simmer 3 hours, or until tender.

  3. Remove meat from pan. Increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. Return meat to pan with tomato wedges, heat through and serve.

Recipe Yield

6 servings

Recipe Note

This is an original German sauerbraten recipe handed down to me. The meat is more tender, and flavorful the longer you marinade, I usually marinade for 2 days.

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