Sauerbraten
Ingredients
- 2 cup red wine vinegar
- 2 cup water
- 2 medium onions, sliced
- 1 lemon, sliced
- 10 whole cloves
- 4 bay leaves
- 6 peppercorns
- 2 tablespoon salt
- 2 tablespoon sugar
- 4 pound beef, rump or sirloin tip
- 2 tablespoon fat
- 6 tablespoon butter, or margarine
- 6 tablespoon flour
- 1 tablespoon sugar
Directions
- Combine first 9 ingredients; place meat in large, deep bowl; pour vinegar mixture over.
- Refrigerate 36 to 48 hours, turning meat once or twice each day.
- Remove meat; pat dry; rub lightly with a little flour; brown well on all sides in 2 tablespoons fat and 1 tablespoon butter or margarine.
- Strain vinegar mixture; add 2 cups to meat; cover, simmer 3 hours.
- Melt remaining butter or margarine; blend in flour and 1 tablespoon sugar; stir until rich brown.
- Add remaining strained vinegar mixture.
- Add to simmering meat mixture; simmer 1 hour longer or until meat is tender.
- Remove meat.
- Stir crushed gingersnaps into gravy; stir until thickened.
Other Information
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: wine vinegar, water, onion, lemon, clove, bay leaf, peppercorn, salt, sugar, beef, fat, butter, flour
Equipment: bowl, refrigerator, pot, measuring cups, measuring spoons
See Also
Tomato Sauce
Author: Helen Cowles LeCron, Louise Bennett Weaver
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: tomato, onion, water, bay leaf, butter, sugar, flour, clove, salt
Equipment: measuring cups, measuring spoons, stove
Tomato Sauce III
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Sauce
Ingredients: tomato, sugar, onion, water, bay leaf, butter, clove, flour, salt
Equipment: measuring cups, measuring spoons, stove, pot
Sauerbraten and Dumplings
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: beef chuck, onion, salt, clove, bay leaf, wine vinegar, water, shortening, cabbage, sugar, caraway seed, dumpling
Equipment: measuring cups, measuring spoons, knife, skillet, stove, saucepan
Clear Tomato Soup
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Soup
Ingredients: tomato, flour, bay leaf, sugar, onion, salt, clove, fat, pepper
Equipment: measuring cups, measuring spoons, sieve, pot, stove
Tomato Sauce II
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Sauce
Ingredients: tomato, onion, clove, flour, fat, sugar, salt, bay leaf, pepper
Equipment: measuring cups, measuring spoons, knife, sieve, pot, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove