Sauerbraten Mit Ingwer Kuchen Sosse Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
, Saurebraten&Gingersanps
INGREDIENTS
4 lbs: Rump Roast, Beef, Boneless
1/4 cup: Vegetable Oil,
8 each: Peppercorns,
2 cup: Water, boiling
1 each: Bay Leaf,
1/2 cup: Sour Cream,
1 cup: Water,
DIRECTIONS
2 each: Onions, Thinly Sliced
1/2 t: Salt,
4 each: Cloves, Whole
10 each: Gingersnaps,
1 cup: White Vinegar, Mild
1 T: Unbleached Flour,
1/2 cup: Cider Vinegar,
Directions:
Place the beef roast in a deep ceramic or glass bowl. Add onions,
peppercorns, cloves, and bay leaf. Pour white vinegar and cider
vinegar over the meat; chill, covered, for 4 days. Turn meat twice
each day. Remove the meat from the marinade, dry it well with paper
towels, and strain the marinade into a bowl. Reserve onions and 1
cup marinade. In a Dutch oven brown the meat on all sides in hot
vegetable oil. Sprinkle meat with salt. Pour boiling water around
the meat. sprinkle in crushed gingersnaps, and simmer covered for 1
1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat
2 hours or more, until tender. Remove the meat and keep it warm.
Strain the cooking juices into a large saucepan. In a small bowl mix
sour cream with flour. Stir it into the cooking juices and cook,
stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch
slices; add to hot gravy. Arrange meat on a heated platter and pour
extra sauce over it.
Submitted By EARL SHELSBY On 02-05-95
Source from luhu.jp
peppercorns, cloves, and bay leaf. Pour white vinegar and cider
vinegar over the meat; chill, covered, for 4 days. Turn meat twice
each day. Remove the meat from the marinade, dry it well with paper
towels, and strain the marinade into a bowl. Reserve onions and 1
cup marinade. In a Dutch oven brown the meat on all sides in hot
vegetable oil. Sprinkle meat with salt. Pour boiling water around
the meat. sprinkle in crushed gingersnaps, and simmer covered for 1
1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat
2 hours or more, until tender. Remove the meat and keep it warm.
Strain the cooking juices into a large saucepan. In a small bowl mix
sour cream with flour. Stir it into the cooking juices and cook,
stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch
slices; add to hot gravy. Arrange meat on a heated platter and pour
extra sauce over it.
Submitted By EARL SHELSBY On 02-05-95
Source from luhu.jp