Post by wilderness on Aug 3, 2023 6:50:18 GMT -5
Sauerbraten [Marinated Pot Roast in Sweet & Sour Sauce]-annrms
The Good Housekeeping Cookbook 1973 pg. 75
Ingredients
1½ cups red wine vinegar
½ cup red wine
4 medium onions, sliced
2 tablespoons sugar
4 bay leaves
whole cloves
salt
mustard seed
peppercorns
1 4-pound beef bottom-round pot roast
3 tablespoons AP flour
2 tablespoons vegetable oil
½ cup fine gingersnap crumbs
½ cup sour cream (optional)
Preparation
2-5 days before serving
1. For marinade, in large bowl, combine vinegar with 1 cup of water, wine, 3 of the sliced onions, sugar, bay leaves, 2 teaspoons cloves, 2 teaspoons salt, 1 teaspoon mustard seed, and ½ teaspoon peppercorns.
2. Add pot roast, turning to coat with marinade. Cover and refrigerated desired number of days, turning meat each day.
About 5 hours before serving
3. Remove meat; dry well with paper towels. Reserve marinade. (I strain it now.) On waxed paper, coat meat with flour.
4. In Dutch oven, over medium-high heat, in hot oil, cook meat until well browned on all sides, about 15-20 minutes. Remove meat from Dutch oven and pour off all but 1 tablespoon drippings.
5. To drippings in Dutch oven, add remaining onion and cook over medium heat stirring frequently, until tender-crisp, about 3 minutes. Add 3/4-1 cup marinade, 1½ teaspoons salt, 1 teaspoon cloves, ½ teaspoon mustard seed, and 1 teaspoon peppercorns; heat to boiling. Reduce heat to low cover and simmer 4 hours or until meat is fork-tender, turning occasionally.
6. Place meat on warm platter, slice; keep warm. Into a small bowl, strain liquid from Dutch oven. Let stand until until fat separates. Spoon off fat, then return liquid to the Dutch oven (there should be about 2 cups). Strain reserved marinade; measure 1 cup. Add marinade and gingersnap crumbs to liquid in Dutch oven.
7. Over medium-high heat, heat mixture to boiling; cook, stirring constantly, until mixture is thickened. Whisk in sour cream. Heat, whisking, but do not boil. If necessary, season with salt and pepper. Spoon some gravy over meat serve rest separately. Makes 10-12 servings.
Serve with hot, buttered noodles and red cabbage.
To the onion in Dutch oven, I add 1 large carrot and 1 rib celery, sliced.
Meat does not have to be submerged in marinade. I turn it in the morning and evening.
I serve it with hot buttered noodles and sautéed red cabbage.
I add more gingersnap crumbs if gravy doesn't thicken as much as I want. Also good with pumpernickel crumbs.
Can use trimmed and tied beef chuck.
The Good Housekeeping Cookbook 1973 pg. 75
Ingredients
1½ cups red wine vinegar
½ cup red wine
4 medium onions, sliced
2 tablespoons sugar
4 bay leaves
whole cloves
salt
mustard seed
peppercorns
1 4-pound beef bottom-round pot roast
3 tablespoons AP flour
2 tablespoons vegetable oil
½ cup fine gingersnap crumbs
½ cup sour cream (optional)
Preparation
2-5 days before serving
1. For marinade, in large bowl, combine vinegar with 1 cup of water, wine, 3 of the sliced onions, sugar, bay leaves, 2 teaspoons cloves, 2 teaspoons salt, 1 teaspoon mustard seed, and ½ teaspoon peppercorns.
2. Add pot roast, turning to coat with marinade. Cover and refrigerated desired number of days, turning meat each day.
About 5 hours before serving
3. Remove meat; dry well with paper towels. Reserve marinade. (I strain it now.) On waxed paper, coat meat with flour.
4. In Dutch oven, over medium-high heat, in hot oil, cook meat until well browned on all sides, about 15-20 minutes. Remove meat from Dutch oven and pour off all but 1 tablespoon drippings.
5. To drippings in Dutch oven, add remaining onion and cook over medium heat stirring frequently, until tender-crisp, about 3 minutes. Add 3/4-1 cup marinade, 1½ teaspoons salt, 1 teaspoon cloves, ½ teaspoon mustard seed, and 1 teaspoon peppercorns; heat to boiling. Reduce heat to low cover and simmer 4 hours or until meat is fork-tender, turning occasionally.
6. Place meat on warm platter, slice; keep warm. Into a small bowl, strain liquid from Dutch oven. Let stand until until fat separates. Spoon off fat, then return liquid to the Dutch oven (there should be about 2 cups). Strain reserved marinade; measure 1 cup. Add marinade and gingersnap crumbs to liquid in Dutch oven.
7. Over medium-high heat, heat mixture to boiling; cook, stirring constantly, until mixture is thickened. Whisk in sour cream. Heat, whisking, but do not boil. If necessary, season with salt and pepper. Spoon some gravy over meat serve rest separately. Makes 10-12 servings.
Serve with hot, buttered noodles and red cabbage.
To the onion in Dutch oven, I add 1 large carrot and 1 rib celery, sliced.
Meat does not have to be submerged in marinade. I turn it in the morning and evening.
I serve it with hot buttered noodles and sautéed red cabbage.
I add more gingersnap crumbs if gravy doesn't thicken as much as I want. Also good with pumpernickel crumbs.
Can use trimmed and tied beef chuck.
