1 bacon, 4-6 slices
1 beef roast
1 flour
4 each carrots
4 each celery stalks
3 each onions
8 oz sour cream
3 each bay leaves
1 salt and pepper to taste
A Recipe for
A Different Sauerbraten
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
This Recipe for A Different Sauerbraten is one of thousands in the Recipes-to-go Ethnic Cookbook.
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The way you cut your meat reflects the way you live. |
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This is a recipe for A Different Sauerbraten from the recipe cookbook of Recipes-to-go (Ethnic)
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
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He who lives by the sword eats with bloody hands. |
| Anonymous |
Herb Tip |
Cook bacon in a large dutch oven and add cleaned veggies (carrots and
celery cut into two to three pieces per stick and onions cut in half
and torn apart). Brown veggies thoroughly. Roll roast in flour,salt,
and pepper mixture. Add roast to pot and brown. (remove veggies)
Return veggies to pot and add water to cover. Add bay leaves and
simmer 3 to 5 hours. Remove roast and bay leaves. Mix remainder
(liquid and veggies) in blender with sour cream to desired taste.
Pour gravy over roast and serve with knodel and rotkohl. Panni brand
Knodel (potato dumplings) mix can be found in the specialty food
aisle and is easy to prepare. Enjoy! I'm sure you'll be a great
success!!! Subj: A Different Sauerbraten
Serves: 1
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