RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1844
| View Recipe |
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| Recipe Name: |
Sauerbraten |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
German |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$8.96
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Sauerbraten is traditionally served with Spätzle. However, the best complement to this dish is mashed potatoes. |
| Comments: |
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Ingredients:
1 to taste salt and pepper
0.25 Cup oil, canola
1 Cup vinegar, red wine
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Directions:
Season beef well with salt and pepper. Tie meat tightly every 2 inches with kitchen twine, and once from end to end, to help keep meat intact. Heat 2 tablespoons of oil in a large, heavy casserole over medium heat. Brown meat evenly on all sides, including the ends. Transfer to a plate, and set aside.
Reduce heat to medium low; add remaining 2 tablespoons oil, garlic, and onions. Cook, stirring often, until softened, 5 to 7 minutes. Add bay leaves, tomato paste, ketchup, red-wine vinegar, and red wine. Bring to a boil over medium-high heat. Return beef to pot, and add 2 cups water. (The liquid should come halfway up the side of the beef.) Cover with a tight-fitting lid. Reduce heat to simmer. Cook for 1 hour, turn beef, and continue to cook until fork-tender, another 1 ½ hours.
Remove pot from heat. Let cool slightly, and transfer beef to a cutting board with a well. Remove twine, and let beef rest for 15 minutes. Skim the fat from the surface of the sauce in the casserole. Taste the sauce, and adjust seasoning with salt and pepper. Stir in sour cream. Slice meat across the grain into ¼-inch slices. Place meat back into sauce. Transfer to a large serving platter; ladle over sauce. Serve immediately. |
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| Nutrition per Serving: |
| Calories: |
1320 |
Total Carbs: |
17.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
345.0 |
Fat: |
68.0 |
Protein: |
121.75 |
| Fiber: |
0.65 |
Sodium: |
444.25 |
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