John Myers
Contents
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Ingredients
Sauerbraten
- 1,5 kg Beef
- 2 Onions
- 1 tbsp Peppercorns
- 1 tbsp Elderberries
- 5 Bay leaves
- 500 ml Apple Cider Vinegar
- 2 tbsp Sugar
- 1 pinch Pepper
- 1 pinch Salt
- 500 g Herb print
- 100 ml Turnip tops
- 500 ml Beef broth
- 125 g Butter
Apple compote
- 1 kg Apples
- 1 Lemon
- 2 tbsp Sugar
- 200 g Raisins
- 250 ml White wine
- 250 ml Apple juice
- 1 tsp Lingonberry jam
- 1 tsp Elderberry jam
spaetzle
- 500 g Flour
- 4 Eggs
- 1 pinch Salt
Instructions
Sauerbraten
- For the sauerbraten, soak the meat with the chopped onions, peppercorns, elderberries and bay leaves in vinegar, cover and let steep for about 5 days. Then remove the meat from the marinade, pat dry and fry in the butter. Add sugar until the meat has a brown crust. Then pepper and salt. Pour in the vinegar stock and all the spices and let it boil. Pour in more broth. Then take out the meat and cut it open. Add the Printen and the turnip tops to the stock and bring to the boil briefly. For the sauce, chop everything in the mixer, WITHOUT the bay leaves!
Apple compote
- For the apple compote, peel and quarter the apples. Drizzle a little lemon over them so they don't turn brown. In the next step, mix in the sugar and raisins. Cover and bring to the boil in apple juice for 10 minutes. Finally, pound small.
spaetzle
- For the spaetzle, mix flour, salt and eggs with water until a flowing mixture is formed. Bring about 2 liters of salted water to the boil. Pour the dough into the boiling water with the spaetzle slicer. The spaetzle are ready when they float on the surface. Then they are taken out with a sieve.
Nutrition
Serving: 100gCalories: 157kcalCarbohydrates: 19.7gProtein: 7.8gFat: 4.5g
