SAUERBRATEN
5 lb pot roast
4 cup water
4 cup wine vinegar
1 each onion, coarsley chopped
2 each bay leaves
10 each peppercorns
5 each whole cloves
1/2 each rind of 1/2 of a lemon
1 tbsp sugar
1 each garlic clove
2 each fresh pine twings,
1 each all-purpose flour
2 tbsp fat
1 each onion, sliced
1 each large carrot, sliced
3/4 cup canned tomatoes
2 cup water
2 cup marinade
1 each spatzle
SPATZLE
3 cup all-purpose flour
1 tsp salt
1 dash ground nutmeg
1 dash paprika
4 each eggs, slightly beaten
3/4 cup water 1 ea boiling water
A Recipe for
Sauerbraten Mit Spatzle (Pot Roast With Dumpl
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This Recipe for Sauerbraten Mit Spatzle (Pot Roast With Dumpl is one of thousands in the Recipes-to-go Meal Cookbook.
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This is a recipe for Sauerbraten Mit Spatzle (Pot Roast With Dumpl from the recipe cookbook of Recipes-to-go (Meal)
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Directions for Sauerbraten: Put meat in large bowl. Bring to boil
water, vinegar and the next 7 ingredients, ending with the 1 garlic
clove. Cool and pour over meat; add pine twigs. Cover and put in
refrigerator, turning meat once or twice a day (if top or bottom
round is used, it should marinate for 48 - 72 hours. For eye of
round, 24 - 40 hours.) When ready, remove meat from the marinade;
strain marinade and reserve. Rub meat with flour mixed with salt and
pepper. Brown on all sides in hot fat, bveing sure not to pierce
meat. Put meat on rack; add sliced onion, carrot, tomatoes, strained
marinade, and water. Cover and simmer for 2 1/2 hours, or until meat
is trender, turning once or twice. Remove meat and thicken liquid
with flour mixed with a little cold water. Simmer gor a few minutes.
Adjust seasoning if mecessary. A little white wine or sour cream can
be added to gravy, if desired. DIRECTIONS FOR SPATZLE: Sift flour
with salt and spices. Add eggs and water. Beat batter until thick
and smooth. Dampen the end of a small cutting board. Put on 3/4 cup
of the dough. With a spatula, smooth a samll amount of the dough very
thin. Cut off small strips of dough into a large pot of boiling
salted water. Dip spatula into water several times during cutting. If
dough is too thin to hold together, add a little flour. Cook until
tender, about 5 minutes. Lift out with a slotted spoon, drain and
place in serving dish. Continue with remaining dough, adding a little
fresh
Serves: 6
Sauerbraten Mit Spatzle (Pot Roast With Dumpl Recipe brought to you by Recipes To-Go