Eat like a German - German Recipe:
Augsburger Sauerbraten
Serves: 4 persons
Prep time:
Cook time:
Total time:
Sauerbraten is one of the best known German dishes and several regions boast local versions including: Bavaria, Rhineland, Saarland, Silesia, and Swabia. This is variation is called Augsburger Sauerbraten
, share by Cathy Lemmon
Ingredients:
Marinade:
- 2 Cups grape juice *
- 2 Cups water
- ¼ Cup red wine vinegar
- 1 tsp salt
- 1 large onion, quartered
- 3 whole cloves
- 3 bay leaves
- 1 medium carrot
- 2 stalks celery
- 10 peppercorns
Other:
- 2.2 lbs (1 kg) beef roast
- 1-1/2 Tbsp butter
- 2 Cups beef broth
- 1 tsp mustard **
- 1-8oz container sour cream
- 3 drops Tabasco Sauce
- 2 Tbsp white grapes, halved
Procedure:
Bring all the marinade ingredients to a boil. Allow to cool. Pour over the meat. Allow meat to marinate 2 to 3 days, tuning 2 to 3 times daily. Remove the meat and pat dry. In a large pan, melt the butter and quickly brown the roast on all sides. Add some of the marinade, including any vegetables, and the broth. Allow to cook for 1-1/2 hours, until done. Remove the roast and keep warm. For the sauce: Allow the juices to cook down some. Add the mustard and bring to a boil. Gradually adding salt, pepper, and/or more marinade to taste. Pour through a sieve. Stir in the sour cream. Add the Tabasco and white grapes. Do not boil again. Goes great with potato dumplings, red cabbage, and green beans. * Because we do not consume alcohol, we use unsweetened red grape juice and additional red wine vinegar. ** Use stone ground or other hearty mustard.
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