Home
Architecture
Art
Beauty/Health
Beer
Business/Economy
Cars
Celebrities
Christmas
Dictionaries
Education
Fashion/Clothes
Food
Galleries
Gays/Lesbians
Genealogy
German Names
Germans Abroad
History
Holidays
Homework Help
Learn German
Law
Literature
Loveparade
Movies
Music
Nazi
News
Oktoberfest
Philosophy
Today in History
Traditions
Travel to Germany
Wines

More topics...

Facts About Germany
Armed Forces
Education
Economy
History
Geography
Mass Media
Politics
Society

German History
Early History
Medieval History
Thirty Years' War
Weimar Republic
Third Reich
Postwar
Honecker Era
Berlin Wall
Bismarck

German Recipes
Salads
Main Dishes
Desserts
Baking
German Chocolate Cake
Easter Dishes
Halloween Dishes
Christmas Dishes

How To in Germany
Articles
Quizzes

Sauerbraten

Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

1kg piece of beef
1/4 l vinegar from red wine or a mixture 50:50 red wine and vinegar
2 bay leaves
2 tbsp whole black pepper
2 big onions
1 big carrot
200g potatoes
1/4 l bouillon
2 tbsp sour cream
salt, pepper, oil

Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*

Place meat in a high saucepan, fill with vinegar (or mixture) until fully covered. Add bay leafs and pepper and place the saucepan in the refrigerator. Leave there for 2-3 days, turn the meat around a few times. Get the meat out of marinade and dry it. Spice meat with pepper all around. Cut onions, carrots and potatoes in little cubes. Heat oil, place meat in it and roast until brown from all sides. Add onions until golden brown, too. Salt the meat, add potatoes and carrots, then the bouillon, and, optionally, some more red wine (esp. if you used only vinegar before). Add also some marinade (without leaves and pepper). Simmer for at least 1 1/2 hours on low heat in a closed pot, turn once. Get the meat out of the pot and keep warm. Puree the sauce, let reduce a little. Add sour cream, salt and pepper to your taste. Cut the meat into slices, serve with dumplings or vegetables.