Spreewaelder sauerbraten

Yield: 1 servings

Measure Ingredient
1 Beef roast
Bacon for wrapping
1 bunch Soupgreens
Wine red or white
1 Bayleaf
1 teaspoon Peppercorns
1 teaspoon Salt
2 pinches Pepper
Lemonpeel, grated
Basil, Estragon to taste
1 Onion, chopped

1.Rub the meat with the seasons and than wrap the bacon around meat.

2. Put into a glas bowl; add bayleaf and peppercorns, smashed and pour the wine all over it. Put something heavy on top of meat, it MUST be covered with wine at all times. Let stand for about 2-5 days in a cool place. 3.Take meat out of the marinade and dry.Fry in very hot fat on all sides until good and brown. 4. Add the cleaned and chopped soupgreens and the mushrooms(If you like also one finely chopped onion) 5.Add some of the marinade, just as much as needed.After 2 hours the meat is done, take it out and slice thinly and keep warm. 6. Bind the gravy with some cornstarch and serve with potatoes or dumplings. recipe from C.Wulf translated by Brigitte Sealing Cyberealm BBS 315-786-1120

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