Beef Sauerbrauten
From chefmeow 18 years ago
- 60 minutes to make
- Serves 8
This is an incredible dish that is not only tasty but very comforting. I don't make it often because it is one of those dishes that requires a little time but it is well worth it trust me.
Ingredients
- 1 pound top round roast shopping list
- 2 cups water shopping list
- 1 cup dry red wine shopping list
- 2 small white onions thinly sliced shopping list
- 2 tablespoons pickling spice shopping list
- 2 tablespoons brown sugar shopping list
- 1 teaspoon salt shopping list
- 10 black peppercorns crushed shopping list
- 2 bay leaves shopping list
- Sauce: shopping list
- 1 cup reserved mixture shopping list
- 1/4 cup gingersnap crumbs shopping list
- 1/4 cup sour cream shopping list
How to make it
- Brown roast in Dutch oven coated with cooking spray.
- Combine water and next 7 ingredients.
- Reserve 1 cup mixture for sauce and pour remaining mixture over roast.
- Cover and refrigerate 8 hours then uncover and place over medium heat.
- Bring to a boil then cover and reduce heat and simmer 45 minutes.
- Drain and discard bay leaves.
- Slice roast and serve with sauce.
- Combine 1 cup reserved mixture and 1/4 cup gingersnap crumbs in a saucepan then cook over medium heat stirring constantly until thickened.
- Reduce heat and stir in 1/4 cup sour cream.
- Cook over low heat until heated through.
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