Sauerbraten(Germany) Recipe

Name: Sauerbraten(Germany)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. vinegar; 1 1/2 c. water; 1/2 c. onion, chopped; 2 bay leaves, broken up; 1 Tbsp. paprika; 2 cloves; 1/2 tsp. thyme; 3 lb. top round beef, sliced about 1/2-inch thick (use other cuts of meat if top round isn't available); 1/2 c. flour; 1/4 c. carrots, sliced; oil; 1/4 c. fresh parsnip, chopped; 1/4 c. celery, chopped; 1/2 c. dry red wine; salt

Servings: persons

1 c. vinegar
1 1/2 c. water
1/2 c. onion, chopped
2 bay leaves, broken up
1 Tbsp. paprika
2 cloves
1/2 tsp. thyme
3 lb. top round beef, sliced about 1/2-inch thick (use other cuts of meat if top round isn't available)
1/2 c. flour
1/4 c. carrots, sliced
oil
1/4 c. fresh parsnip, chopped
1/4 c. celery, chopped
1/2 c. dry red wine
salt

1
Combine vinegar, 1 cup water, 1/4 cup onion, bay leaves, paprika, cloves and thyme in saucepan.
2
Heat, do not boil.
3
Have meat in a shallow baking dish.
4
Pour vinegar mix over meat to cover.
5
Cover dish and store in refrigerator for at least 4 days, turning twice a day.
6
Remove meat and drain.
7
Save the marinade. Coat meat with flour and sear in hot oil.
8
Add the carrots, parsnips, celery and remaining onions.
9
Cook for 5 minutes, stirring constantly.
10
Pour marinade over meat.
11
Cover and simmer for 3 hours.
12
Remove meat and keep hot.

1002

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 15 ingredients. The key ingredients include: 1 c. vinegar, 1 1/2 c. water, 1/2 c. onion, chopped, 2 bay leaves, broken up, and more.

Yes, Sauerbraten(Germany) 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.

Sauerbraten(Germany)

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