Sauerbraten Mit Spatzle (pot Roast With Dumpl Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
SAUERBRATEN
5 lbs: 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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Main dish