Baden Sauerbraten
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 3 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, (boiled beef)
- 0.5 liter ½ wine, Badischer Pinot Noir
- 0.25 liter ¼ vinegar, (red wine vinegar)
- 1 onion (s)
- 2 carrot (s)
- 1 tablespoon pepper, black, whole
- 1 bay leaf
- 1 teaspoon salt
- 50 g flour
- oil
- 200 g sour cream
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Wash the meat and place in a bowl. Mix the red wine and vinegar and pour over it. The meat must be completely covered.
- Peel and halve the onion and carrots. Add to the meat with the peppercorns, bay leaf and salt. Cover the bowl and place it in the refrigerator. Let it steep for at least 3 days and turn once a day.
- Remove the meat from the marinade and dry it well.
- Heat the oil in the pan and fry the meat vigorously on all sides. Add the onion, carrots and the flour, deglaze everything with 2 cups of marinade and let simmer covered for approx. 1 1/2 hours. Possibly still add a little marinade.
- Take the meat out of the pot and keep it warm. Throw away the onion and carrots. Mix the meat stock with the sour cream, bring to the boil briefly and season with salt and pepper. Let the roast rest for 10 minutes and only then cut it open.
- Here in Baden, people eat breidi noodles (ribbon noodles) and lettuce with it.
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