Saurbraten Recipe

Name: Saurbraten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: rump roast; water; whole cloves; 1 onion, sliced; 1/2 c. raisins; 1 Tbsp. brown sugar; butter; red wine vinegar; peppercorns; bay leaf; allspice; 1/2 c. sliced almonds; 2 Tbsp. flour; gingersnaps

Servings: persons

rump roast
water
whole cloves
1 onion, sliced
1/2 c. raisins
1 Tbsp. brown sugar
butter
red wine vinegar
peppercorns
bay leaf
allspice
1/2 c. sliced almonds
2 Tbsp. flour
gingersnaps

1
Cover the rump roast with the vinegar and let stand overnight. In the morning, take half the vinegar and as much water.
2
Add a few peppercorns, cloves, bay leaf, onion, a little allspice, raisins and almonds.
3
Let beef stew in this liquid until tender.
4
Take out beef and slice.
5
Brown the flour in a piece of butter.
6
Add to liquid and stir until smooth.
7
Thicken with 2 to 3 gingersnaps stirring to a smooth paste.
8
Add hot water, if necessary.
9
Put the sliced meat in with the liquid and simmer slowly until ready to serve.

225

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 14 ingredients. The key ingredients include: rump roast, water, whole cloves, 1 onion, sliced, and more.

Yes, Saurbraten falls under the General 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.

Saurbraten

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