Sauerbraten

Ingredients for 8 servings:

• 2 kg roast beef (false sirloin, rump, boiled beef, etc.)
• 3 onions
• 2 packs of spice mix for Sauerbraten
• Vinegar (white wine vinegar)
• 2 packs of sauce cakes
• Meat broth
• 2 cups sour cream
• salt and pepper
• Oil (rapeseed oil)
• Sugar

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a Franconian Sunday and holiday feast

Boil about 1 liter of a not-too-sour marinade from vinegar, water, sugar, sauerbraten seasoning, and sliced ​​onions and let it cool. Brown the meat in a large roasting pan in hot rapeseed oil. Pour in half of the marinade with the spices and meat broth; the meat should be almost covered. Add the crumbled gravy cake and a cup of sour cream, and bake in the oven at 170°C for about 2 hours. Gradually add the remaining marinade and meat broth. Slice the meat and keep warm. Season the sauce to taste. Add the second cup of sour cream or sour cream. If desired, brown it with caramel coloring and strain it through a sieve. Instead of Sauerbraten spices, use bay leaves, peppercorns, allspice, juniper berries, mustard seeds, thyme, mace, and cloves (amount and combination to taste). We prefer Sauerbraten meat when it hasn’t been marinated; with a good piece of beef, tenderizing it by marinating isn’t necessary. The meat absorbs the flavor of the spices well by stewing in the marinade. Serve with raw dumplings or “Napfkloß” (a kind of napkin dumpling) and red cabbage with apples.