German sourloaf Recipe

Name: German sourloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 ml red wine; 300 ml vinegar; 500 ml water; 1 tsp pepper seeds; 1/2 tsp mustard seeds; 1 tsp salt; 1 tsp sugar; 1 carrot; 1 sellery; 2 onions; 1/2 kg beef loaf; 3 tsp flour; 2 tsp oil

Servings: persons

500 ml red wine
300 ml vinegar
500 ml water
1 tsp pepper seeds
1/2 tsp mustard seeds
1 tsp salt
1 tsp sugar
1 carrot
1 sellery
2 onions
1/2 kg beef loaf
3 tsp flour
2 tsp oil

1
["mix all ingredients except the flour and the oil.", "book once and let cool down.", "lead the meat in the ""soup"" for 3 to 7 days.", "turn the meat sometimes.", "take out the meat and pat it try.", "take a pan and stir the flour with the oil to get a cream like structure.", "add the soup.", "blend the vegetables in a mixer and add it.", "fry the meat in a pan for about a minute.", "then add it to the sauce.", "lead the meat for 90 minutes in the pot and boil it under low temperature.", "flip the meat once in a while and add sauce.", "done :) enjoy :) in Germany we serve it with Spatzle.", "a German pasta."]

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 500 ml red wine, 300 ml vinegar, 500 ml water, 1 tsp pepper seeds, and more.

Yes, German sourloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

German sourloaf

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