Sauerbraten Mit Spatzle (pot Roast With Dumplings) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
SAUERBRATEN
5 lbs: pot roast,
2 each: fresh pine twings,
4 cup: Water,
1 each: all-purpose flour,
4 cup: wine vinegar,
2 tbsp: fat,
1 each: onion, coarsley chopped
1 each: onion, sliced
2 each: bay leaves,
1 each: large carrot, sliced
10 each: peppercorns,
3/4 cup: canned tomatoes,
5 each: whole cloves,
2 cup: water,
1/2 each: rind of 1/2 of a lemon,
2 cup: marinade,
1 tbsp: sugar,
1 each: spatzle,
1 each: garlic clove,
SPATZLE
3 cup: all-purpose flour,
1 dash: paprika,
1 tsp: salt,
4 each: eggs, slightly beaten
1 dash: ground nutmeg,
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
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
Tags
Main dish