Brigitte's Sauerbraten

* Exported from MasterCook *

BRIGITTE'S SAUERBRATEN

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Boneless roast beef
1/2 l Buttermilk
1 c Red wine
1 Bayleaf
1 Onion, sliced
2 Cloves
2 Peppercorns
5 Strips of bacon
1/2 l Water
1 cn (small) tomato paste
3 tb Cornstarch
2 Carrots, sliced

1. Put the meat in a ceramic or glass bowl. Pour the
buttermilk, wine, and bayleaf over the meat. Add the
peppercorns and onions. Keep in the refrigerator for
at least 3 days, marinating the meat daily.

2. After 3 days, remove meat from the refrigerator. In
a deep Dutch oven, fry the bacon and set aside. Put
meat in the bacon drippings and brown on all sides
quickly. Add 3 Tablespoons of the marinade (liquid
only) and cover and simmer for 10 minutes. Add the
water, tomato paste, and carrots. Crumble the bacon
and add to the meat.

3. Cover and simmer for about 1 1/2 hours, making sure
to watch the level of fluids in the dutch oven.
Replace with water if it gets too low. When the meat
is done, remove the meat and the carrots and keep
warm. Stir in the cornstarch to thicken the juices and
boil for a short time to the desired consistency.

4. Slice the meat and serve with the gravy and potato
dumplings or wide noodles (other German choices
include boiled potatoes or baked potatoes) and the
carrots.

Source: Brigitte Sealing, originally from Berlin,
Germany -- now a US citizen and member of Cyberealm
BBS Watertown NY originally posted 4/1/92

Typed for you by: Linda Fields, Cyberealm BBS
Watertown NY 315-785-8098



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