Sauerbraten (sour roast)
1 Servings
Ingredients
| Quantity | 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 |
Directions
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