Recipe

Favorite Sauerbraten Recipe

	Crabhappychick / All my dishes 1 year, 5 months ago This is the traditional German dinner I have served since the first year I was married...40 years in October! I used to have mum, dad & all the German relatives over and enjoyed hearing their memories of their mothers and grandmothers making this. ... More Prep:20m Cook:240m Servings:12	Crabhappych
	sweet sour beefy red wine spiced german

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Ingredients

5 pounds round roast, trimmed

4 cups burgundy

1 lemon, juiced

1 cup water

1 cup onion, thinly sliced

pinch nutmeg

6 peppercorns

2 bay leaves

1/4 teaspoon thyme

4 cloves

3 sprigs parsley

2 carrots, sliced

2 onions, quartered

1 Tablespoon ketchup

2/3 cup gingersnap cookie crumbs

1/2 cup burgundy

2 tablespoons sugar

1 cup raisins

Directions

Marinate the roast for 3-4 days (I do it the full 4 days) in mixture of: burgundy, lemon juice, water, onion, nutmet, peppercorns, bayleaves, thyme, cloves and parsley.

Remove meat from marinade and strain marinade. Set 2 cups of the reserved marinade aside. Dredge roast in flour and saute in a little oil in a dutch oven. Add the sliced carrots, quartered onions, ketchup and 1 cup of the reserved marinade.

Cover and simmer 3-4 hours. Remove meat. Strain sauce and return to pot. Add: gingersnaps, sugar, 1/2 c. red wine, another cup of the reserved marinade and raisins. Bring to boil and cook until sauce is thickened.

Serve with sweet and sour red cabbage, potato dumplings (mix is as good as homemade) or potato pancakes, and applesauce.

NOTE 1: I sometimes stir a little sour cream into the sauce just before it is ready to serve. Makes it extra yummy.

NOTE 2: Use Pamela's Spicy Ginger Cookies instead of gingersnaps and cornstarch in place of flour to make this GF.

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Comments

tnjazmyn 1 year, 5 months ago said:
Wow! What an awesome heritage and recipe. I have just printed this so I can take to the store tomorrow and try with the potato dumplings. I will let you know the end result! Thank you for sharing!

lincolntoot 1 year, 5 months ago said:
This sounds rich and yummy. I love to get recipes together during the week for the weekend - thanks!

minitindel 1 year, 5 months ago said:
WOW IS RIGHT YUMMMMMMM TOO I LIKE IT .......

lasaf 1 year, 3 months ago said:
I would love to try this. I only drink wine that tastes like koolaid, or a good pinot noir. Please tell me what brand of burgundy that you use. I know you should only use wine that you would drink, but that would mean I would have to buy and drink a few bottles before I found one that I liked. Please help. Thanks. L.

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