Ingredients: |
Ingredients: 4 lb. beef pot roast (any type)
2c. vinegar
2c. water
1 large onion, sliced
1/4c. sugar
2 tsp. salt
10 peppercorns
3 whole cloves
2 bay leaves
1 lemon, 1/4” slices
3 Tbs. butter
Gravy:
1/4c. butter
1/4c. flour
3c. liquid (reserved cooking
liquid and reserved marinade
or hot water)
1/2c. sour cream
|
Directions: |
Directions:1. Wipe the meat with a clean, damp
cloth. Place in a bowl and set aside.
2. Combine the vinegar, water, onion,
sugar, salt, peppercorns, cloves and
bay leaves in a saucepan. Heat
without boiling.
3. Pour hot mixture over meat in bowl
and allow to cool. Add the lemon, cover
and place in refrigerator. Marinate for 4
days, turning each day.
4. Remove meat from marinade and drain
thoroughly. Strain and reserve marinade.
5. In a 4 qt. Dutch oven, melt butter over
low heat. Add the pot roast and brown
slowly on all sides over medium heat.
6. Slowly add 2 cups of reserved marinade
(save remainder for gravy). Bring to a
boil. Reduce heat; cover tightly and
simmer 2 1/2 - 3 hours or until meat is
tender when pierced with a fork. Add
more of the marinade if necessary. Liquid
surrounding meat should at all times
be simmering, not boiling.
7. Remove meat to a warm platter and keep
warm. set aside cooking liquid from Dutch
oven for gravy.
8. For Gravy - melt butter in Dutch oven. Blend
in flour. Heat until mixture bubbles and is
golden brown, stirring constantly. Remove
from heat.
9. Add 3 cups of reserved cooking liquid/marinade/
hot water. Return to heat and
bring to a boil; cook rapidly, stirring constantly
until gravy thickens. Cook 1-2 minutes longer.
Remove from heat.
10. Stirring vigorously with a wisk or fork, add
sour cream in very small amounts. Cook
mixture over low heat about 3-5 minutes,
stirring constantly, until thoroughly
heated. Do not boil. Serve with meat. |
This recipe for Sauerbraten is from