Sauerbraten
551 kcal51g protein29g carbs27g fat
Serving: 485 g
Ingredients
- beef chuck210 g
- onion90 g
- carrot70 g
- celery45 g
- breadcrumbs20 g
- sour cream40 g
- olive oil10 g
Recipe steps
- Marinate the beef three to five days in red wine vinegar, water, onion, juniper and bay, turning it daily.
- Dry it thoroughly and brown it hard, then add the strained marinade and the vegetables.
- Braise covered at 150C for three hours until it carves with a spoon.
- Strain the sauce and thicken it with crushed gingerbread or breadcrumbs, which is the traditional and slightly odd-sounding step that makes it.
- Finish with sour cream off the heat and serve with dumplings or red cabbage.