Sauerbraten (sour roast)

Yield: 1 Servings

Measure Ingredient
1 cup Water
1 cup Vinegar
1 cup Wine
Salt
Peppercorns
1 Carrot; (chopped)
2 Bay leaves
1 large Onion
3 Whole cloves
Garlic
Fresh parsley
2 ounces Oil
Salt
Pepper
1 small Onion; (chopped)
3 cups Marinade
2 ounces Corn starch
2 tablespoons Red wine
1 tablespoon Sour cream

MARINADE

ROASTING

Marinade: Boil all the ingredients for 10 minutes and pour over meat.

Marinate a lean 2 lb. beef roast for 5 days (turn every other day). Dry the meat with a paper towel, salt and pepper. Heat the oil in a skillet and brown the meat and onion. Add about ½ cup of the marinade, cover, and simmer for about 2 hours. (Check periodically and add more marinade as needed.) Thicken the gravy with corn starch and add the wine and sour cream. Salt and pepper to taste.

Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998

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