4 pounds of beef roast
1 cup of water
1 cup of wine vinegar
2 medium onion, sliced
1 teaspoon of salt
6 peppercorns
2 Bay leaves
2 cloves
2 tablespoons of olive oil
1 medium tomato, peeled and chopped
2 tablespoons of flour
2 teaspoons of sugar
1/4 cup of water
Place meat in a large non-metal container. In a saucepan bring water,
vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil.
Simmer for 10 minutes. Cool marinade to room temperature. When
cooled pour marinade over the meat. Refrigerate for 2-3 days, turning
several times each day.

Remove the meat from the marinade and pat dry. Brown the meat in
hot olive oil in a dutch oven. Add the tomato and marinade liquid.
Cover and simmer gently for 2 hours so that meat is tender.
(Meat also can be done in a 325-degree oven or slow cooker for 3-4
hours.)

Remove the meat from the juices, remove the peppercorns, cloves
and bay leaves. Mix flour and sugar with 1/4 cup water until the lumps
disappear. Add to the pan juices and cook until thickened to make the
gravy.

Serve with boiled potatoes or Kloesse (dumplings) and red cabbage.

In some areas of Germany, raisins and sliced apples are added for a
more sweet-sour taste. For the American tradition, add 1/2 cup of
finely crushed ginger snaps.
The Main Courses Chef presents ...
Sauerbraten
at The Fatted Café
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