Grandma's Sauerbraten

Ingredients for 4 servings:

• 1 kg beef, short-fiber
• 1 bag of spice mix (sauerbraten spice)
• ½ liter buttermilk, approx. (depending on the container)
• 1 onion(s)
• Fat for frying
• 200 g sour cream
• 2 tsp flour
• salt and pepper
• Sugar
• Vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

mild, with buttermilk

Wash the beef and pat dry. Mix the buttermilk with the sauerbraten seasoning. Place the beef in a container and cover completely with the buttermilk mixture. Refrigerate the meat for 4-5 days. Stir once a day or, if the container is tightly sealed, simply turn it over a few times to ensure the seasoning is evenly distributed. On the fifth day, remove the meat from the buttermilk and pat dry with kitchen paper. Heat the cooking fat in a saucepan and brown the meat all over. Then remove the meat from the pan and fry the finely chopped onion in the cooking fat until translucent. Return the meat to the pan, deglaze with a little water, and simmer over low heat for about 2 hours until very tender. Add a little more water if necessary. Then mix one cup (200 g) of sour cream or sour cream with a little water and two teaspoons of flour until smooth. Remove the meat from the pot and slice it, then combine the sour cream mixture with the stock in the pot and bring to a boil. Season to taste with salt, pepper, sugar, and a very small amount of vinegar. Once the sauce is ready, return the meat slices to the sauce. Let everything marinate overnight. The next day, prepare the side dish (dumplings or spaetzle). Then just heat up the roast. This is my favorite Sauerbraten recipe! It’s not as sour as many recipes that only use vinegar, and it’s also great to prepare!