Sauerbraten Grandma's style

Ingredients for 4 servings:

• 1 ½ kg roast beef
• ¾ liter vinegar (spirit vinegar)
• ¾ liter of water
• 1 pack of ready-made mix (sauerbraten seasoning)
• 300 g bacon (belly bacon), streaky
• e.g. butter
• ¾ liter sour cream
• 4 m.-sized onion(s)
• n. B. Sauce thickener, dark

Instructions

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

with incomparably delicious sour cream sauce and no raisins!!!

Heat the vinegar, water, and spice mix (you can also pound it with a mortar and pestle beforehand) in a saucepan. Pat the roast beef dry with a kitchen towel and place it in a saucepan (preferably a clay pot) and slowly pour the still-warm vinegar and spice broth over it. Peel the onions, slice them into rings, and add them to the roast and the broth. Cover the pot and let it marinate in a cool place for 3-4 days. In summer, this can be done for one day less. Turn the roast beef in the pot every now and then. After the roast has marinated in the vinegar broth for a few days, prepare it as follows: Melt the butter in a saucepan. Cut the streaky bacon into portion-sized pieces (about 2 pieces per person). Briefly sear the roast and bacon in the pot on all sides. Once the roast and bacon are well seared, pour about 2-3 ladles of the vinegar and spice mixture over it and braise it for about 2 hours over medium heat, basting and turning frequently. Finally, stir in the sour cream and let the roast simmer in the sauce for another half hour with the lid uncovered. If the sauce is still too thin, you can thicken it with a dark sauce thickener until it reaches the desired consistency. Boiled potatoes or rice go perfectly with this sauce. Raw potato dumplings are even better, though. Tip: Instead of the ready-mixed Sauerbraten seasoning from the supermarket, you can also use your own blend of 4-5 bay leaves, a good handful of mustard seeds, 7-8 allspice berries, 3-4 cloves, a good pinch each of thyme and rosemary, as well as salt and pepper.