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Sauerbraten Ala Brigitte

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Submitted by rreilly

YIELD

6 servings

PREP

3 days

COOK

1 hrs

READY

3 days

Ingredients

2 ¼ 1
POUNDS KG BEEF ROAST
boneless
1 473
PINT ML BUTTERMILK *
1 ¾ 50.6
OUNCES ML/G BUTTER
1 1
EACH EACH BAY LEAVES *
1 1
MEDIUM MEDIUM ONIONS
2 2
WHOLE WHOLE CLOVES *
2 2
EACH EACH PEPPERCORNS *
2 ⅔ 77.1
OUNCES ML/G BACON
1 237
CUP ML RED WINE *
2 ¼ 532
CUPS ML WATER
1 1
SLICE SLICE RYE BREAD
2 2
EACH EACH CARROTS
1 1
X X SALT *
½ 118
CUP ML TOMATO PASTE

Directions

Wash and dry meat well.

Put in a porcelain or glass bowl.

Peel and slice the onions and the carrots and place on top of the meat.

Add the bay leaf and the peppercorns and then pour the wine and the buttermilk over it all.

Let the meat marinade for 3 days, turn it over daily.

Cut the bacon in cubes and fry it in the butter until it is crisp. Add the meat and lightly brown on all sides.

Add 2 tablespoons of the marinade and simmer for 10 minutes more.

Add the tomato paste and the crumbled rye bread and salt to taste.

Add the carrot and onion slices and simmer on low for about 1½ hrs.

Turn the meat often and replace water, if necessary.

Strain the gravy and thicken with a little conrstarch if desired.

Traditionally served with wide noodles, or mashed potatoes and carrots or mixed vegetables.

Try out more marinade to adjust to your taste.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 346g (12.2 oz)
Amount per Serving
Calories 526 53% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 174mg 58%
Sodium 500mg 21%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 102g
Vitamin A 79% Vitamin C 12%
Calcium 6% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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