Braised beef german (sauerbraten)

Yield: 8 servings

Measure Ingredient
4 pounds Top round or boneless chuck
1¼ cup Boiling water
¼ teaspoon Dried sage
1¼ teaspoon Salt
⅓ teaspoon Pepper
4 tablespoons Butter or margarine
¼ cup Maderia wine
1½ tablespoon Meat extract
⅔ cup Tarragon vinegar
⅔ teaspoon Dried thyme
1¼ tablespoon Dry mustard
4 tablespoons Flour
1 can (1/2 cup) tomato paste

Preparation time: 2½ hours

Note: Save all used ingredients. Many are used again later.

Important note: Begin this dish three to four days before you plan to serve it.

Add the 1 ½ tablespoon meat extract to the 1 ¼ cup boiling water, stir until well mixed, add ⅔ cup tarragon vinegar, ¼ teaspoon sage, ⅔ teaspoon thyme, 1 ¼ tablespoon dry mustard, 1 ¼ teaspoon salt, ⅓ teaspoon pepper. Stir to mix thoroughly.

Wipe the meat with a clean, damp cloth and place meat in a deep bowl.

Pour the hot liquid from the above step over it, cover, and keep in the refrigerator 3 days. Turn the meat at least once a day.

After 3 days, drain the meat, and saute' it in the 4 tablespoons melted butter in an iron or cast aluminum kettle 5 minutes, turning on all sides. Remember, save the liquid.

Remove the meat from the kettle. Stir the 4 tablespoons flour into the drippings left in the kettle from the last step. Add the liquid in which the meat soaked for three days, (I told you to keep everything), stir and simmer until thick and smooth.

Place the meat in this gravy, cover and simmer 2 ½ hours. Turn it several times in the kettle.

Remove the meat to a hot platter, add the ½ cup tomato paste and ¼ Maderia wine to the gravy in the kettle. Stir, heat 1 or 2 minutes and pour over the meat.

When you eat this, think of me. I just love this stuff. Green beans, Au gratin potatoes, and a good bottle of NAPA Valley Cabernet Sauvignan go well with this meal. Enjoy ...

Submitted By MICHAEL ORCHEKOWSKI On 08-02-95

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