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Sauerbraten Recipe

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This recipe for Sauerbraten, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ursula Goehl
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Marinade:
2 C Cider Vinegar
1 C Water
2 Onions, sliced
1 stalk Celery, sliced
2 Carrots, sliced
3 Bay Leaves
1 tsp Ground Peppercorns
1/2 tsp Whole Cloves
1/2 tsp Mustard Seed
Roast:

5 lb Rump or Sirloin Roast
Salt and Pepper to taste
2 T Butter
1/2 C plus 2 T Flour, divided
1/2 C Raisins
1/2 C Sour Cream

Directions:
Directions:
Bring marinade ingredients to a boil, cool completely, then pour over meat and refrigerate, tightly covered for two full days, turning the meat two or three times. Remove meat from marinade and pat dry. Sprinkle with salt and black pepper. Coat the meat with flour and brown all sides of meat in hot oil in a large skillet. Place meat in roaster and cover with marinade. Bake at 325 for 2 to 3 hours. Make gravy by straining meat sauce, reserving liquid only. In a sauce pan, melt butter. Add 2 T. flour to make a roux. Add cooled liquid from the roast and whisk to make a gravy. Stir in raisins and sour cream. Keep warm till served, but do not boil or the sauce will separate. Serve over mashed potatoes with butter and parsley.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Ok, this may be somewhat time consuming, but it is so good it's well worth the effort. You don't have to be German to love this dish. Guaranteed to impress your guests.

 

 

 

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