"The belly rules the mind."--Spanish Proverb

Sauerbraten (Beef or Venison) Recipe

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This recipe for Sauerbraten (Beef or Venison), by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Taylor
Added: Tuesday, July 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Beef, round or rump, or any venison roast (3 to 4 pounds)
1 pint vinegar
3 bay leaves
12 peppercorns
6 whole cloves
1 sprig chopped parsley
2 tbsp. seasoned flour
cup butter or beef drippings
1 cup sliced onions
1 cup carrots, cut up
1 dozen gingersnaps
1 tbsp. sugar

Directions:
Directions:
Wipe meat dry. Place in Tupperware or glass bowl and add vinegar and enough water to cover. Add bay leaves, peppercorns, whole cloves, and parsley. Cover and place in the refrigerator. Leave 3 to 4 days, turning the meat daily. Drain off liquid, reserving for sauce. Rub on all sides with seasoned flour. Brown it thoroughly in butter or drippings; add onions, carrots, and 2 cups of spiced liquid. Cover and simmer gently about 2 hours or until tender. Remove to hot platter. Add gingersnaps, rolled into fine crumbs, and sugar to gravy. Cook about ten minutes. Add more salt if desired. Makes 6-8 servings. Serve with potato dumplings or noodles and red cabbage

Number Of Servings:
Number Of Servings:
who knows
Preparation Time:
Preparation Time:
3 to 4 days
Personal Notes:
Personal Notes:
An old world recipe. Hearty and great for the winter. Its really not that much trouble and its great with a beer like St. Pauli Girl or Spaten or a Riesling wine

 

 

 

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