Traditional German Sauerbraten recipe
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Ingredients
- 3 ½ pounds beef round steak 1 tablespoon salt ground black pepper to taste 16 fluid ounces vinegar 1 ½ cups sliced carrots 1 cup sliced onion 12 peppercorns 5 whole cloves 3 bay leaves 1 sprig fresh parsley, chopped 2 tablespoons all-purpose flour ¼ cup butter 8 gingersnap cookies, crushed, or more to taste 1 tablespoon white sugar
Nutrition Info
- 411.6 caloriescarbohydrate: 13.6 gcholesterol: 121.1 mgfat: 20.5 gfiber: 1.9 gprotein: 41.1 gsaturatedFat: 9 gservingSize: -sodium: 1011.3 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Traditional German Sauerbraten
Directions
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Wipe beef with a damp cloth and season with salt and pepper. Place seasoned beef in a large glass bowl.
Combine vinegar, carrots, onion, peppercorns, cloves, bay leaves, and parsley in a bowl, pour over beef. Cover dish tightly with a lid or plastic wrap.
Refrigerate beef, turning daily, for 3 to 7 days.
Drain meat, reserving liquid and vegetables. Rub flour over all sides of beef.
Heat butter in a large Dutch oven over medium-high heat, brown beef on all sides, 5 to 10 minutes. Add onions, carrots, and 2 cups reserved liquid. Cover Dutch oven, lower heat to medium-low, and simmer until meat is tender, about 2 hours. Transfer beef to a serving platter.
Stir gingersnap crumbs and sugar into the liquid in Dutch oven, cook and stir until sauce is thickened, about 5 minutes. Pour sauce over meat.