A Taste of Germany from Conversational German Instructor Cathy Ploetz
Here’s an easy recipe for Beef Sauerbraten – a tasty, hearty German entree for cold winter nights.
Note: You do need to start early, maybe even cooking it the day before you plan to serve it. It needs to marinate a half hour, and then cook at low heat for three hours. A German might marinate it in the fridge for 2 or 3 days! This recipe is outstanding, however, and simpler.
Tip: Traditionally served with red cabbage (Rotkohl) and/or Spaetzele (noodles).
- 1 boneless beef chuck round roast, 3 to 3-1/2 lbs.
- 1/2 cup wine vinegar
- 1 bay leaf, crumbled
- 1 clove garlic, crushed
- dash pepper
- 1 envelope onion soup mix
- 2 gingersnaps, crushed
- Arrange large sheet of heavy-duty foil in shallow baking pan. Place meat over center, pour vinegar over. Sprinkle with bay leaf, garlic, and pepper. Bring foil up over meat, overlapping it. Marinate at room temperature for 30 minutes or in the fridge for 2-3 hours.
- Sprinkle dry soup mix over meat, coating all sides. Close foil, sealing with double fold. Bake at 325 degrees for 3 hours, or until tender.
- Transfer meat to heated platter. Strain drippings into saucepan, skim off far. Add gingersnaps and cook until thickened. Pour this gravy over sliced meat.
- Conversational German I (LLL 0005): Saturdays, 1/17-3/7, 10 a.m.-12 p.m.
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