Sauerbraten
List of Ingredients
1kg piece of beef
1/4 l vinegar from red wine or a mixture 50:50 red wine and vinegar
2 bay leaves
2 tblp whole black pepper
2 big onions
1 big carrot
200g potatoes
1/4 l bouillon
2 tbsp sour cream
salt, pepper, oil
Recipe
Place meat in a high saucepan, fill with vinegar (or mixture) until fully covered. Add bay leafs and pepper and place the saucepan in the refrigerator. Leave there for 2-3 days, turn the meat around a few times. Get the meat out of marinade and dry it. Spice meat with pepper all around. Cut onions, carrots and potatoes in little cubes. Heat oil, place meat in it and roast until brown from all sides. Add onions until golden brown, too. Salt the meat, add potatoes and carrots, then the bouillon, and, optionally, some more red wine (esp. if you used only vinegar before). Add also some marinade (without leaves and pepper). Simmer for at least 1 1/2 hours on low heat in a closed pot, turn once. Get the meat out of the pot and keep warm. Puree the sauce, let reduce a little. Add sour creme, salt and pepper to your taste. Cut the meat into slices, serve with dumplings or vegetables.
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