John Myers
Contents
show
Sauerbraten with Czech Dumplings and Sour Cream Sauce
The perfect sauerbraten with czech dumplings and sour cream sauce recipe with a picture and simple step-by-step instructions.
For the sauerbraten:
- 1 Beef / for sauerbraten approx. 1 – 1.5 kg
- 1 Sauerbraten spice (here: Von Ostmann)
- 250 g Celery
- 250 g Carrots
- 1 Onion (approx. 150 g)
- 2 liter Water
- 200 ml White wine vinegar
- 3 2 – 3 Lobeerblätter
- 200 g Fat bacon
- 3 a cup Sour cream (3 * 200 ml)
For the dumplings: (For 8 people) *)
- 1 kg Coarse instant flour
- 1 tsp Salt
- 1 Egg
- 1 Egg yolk
- 1 piece Yeast (21 g / half packet)
- 200 ml Milk
- Flour to roll out / shape
- 4 liter Water
- 2 tsp Salt
Garnish:
- Cranberries
- Peel, clean and dice the vegetables (celery, carrots and onions) and boil 2 liters of water, 200 ml of white wine vinegar with the contents of the bag and let it steep for 10 minutes. Place the sauerbraten in it for about 1 – 2 days. Roast the sauerbraten with the bacon and the vegetables for approx. 2 – 2.5 hours (like a pot roast). Remove the roast and wrap it in aluminum foil. Remove the bay leaves, add the sour cream and carefully mix the sauce / vegetables with the hand blender. Alternatively, pour into a food processor / mixer and mix with the sour cream. Prepare dumplings (see recipe: Czech dumplings according to Ivanka). Slice the meat with a sharp knife or electric knife. Serve the meat with the Czech dumplings, the sour cream sauce and cranberries.
Dumpling recipe:
- Czech dumplings after Ivanka
Facebook Comments