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Sauerbraten Recipe

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This recipe for Sauerbraten is from Nana's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 lb. Beef Round or Rump Roast
2 tbsp. pickling spice
1/2 cup cider vinegar
1 cup Burgundy
1 onion cut in wedges
1 carrot peeled and cut in chunks.
salt and pepper
1 pkg. Schilling Brown Gravy Mix
Directions:
Directions:
Place roast, pickling spice, vinegar, burgundy, onion, carrot, and salt and pepper in a large roasting bag dusted with flour. Seal.
Marinate for 3-4 days.Turn once or twice a day.
Remove roast from bag
Scrape pickling spice from roast.
Brown with onions from bag. Retain pan drippings
Strain marinade and return to bag.
Return roast, onions and carrot to oven bag.
Cook for 2 1/2 hours @ 325 degrees.
Cool slightly. Slice.
Place in oven proof dish. Drizzle with gravy.
Reheat for 45 minutes at 350 degrees.
For gravy:
Pour excess fat from browning pan. Add 1 cup of water and simmer until drippings are liquefied.
Strain remaining marinade and mix into browning pan. Add brown gravy mix. Season to taste.
Add tomato paste, paprika, and currants if desired.
Personal Notes:
Personal Notes:
Double spices and other ingredients for 10-12 lb. roast.
If roast is thick, slice lengthwise down the middle forming 2 roasts.

 

 

 

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