Grandma`s Sauerbraten
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef, short grain
- 1 sachet spice mixture (sauerbraten seasoning)
- 0.5 liter ½ buttermilk, approx. (Depending on the container)
- 1 onion (s)
- Fat for frying
- 200 g sour cream (sour cream)
- 2 teaspoons flour
- salt and pepper
- sugar
- vinegar
Print Recipe
Pin Recipe Instructions
- Wash the beef and pat dry. Mix the buttermilk with the sauerbraten seasoning. Put the beef in a container and cover completely with the buttermilk mixture. Store the meat in the refrigerator for 4 - 5 days. Stir once a day or, if it`s a well-sealed container, just turn it over a few times so that the spice stays evenly distributed.
- On the fifth day, remove the meat from the buttermilk and pat dry with kitchen paper. Heat the frying fat in a saucepan and fry the meat all around. Then take the meat out of the pot and fry the chopped onion in the frying fat until translucent. Then put the meat back in the pot, deglaze with a little water and simmer over low heat for about 2 hours until it is very tender. If necessary, add a little water in between.
- Then mix a cup (200 g) of sour cream or sour cream with a little water and two teaspoons of flour until smooth. Take the meat out of the pot and cut into slices, then mix the sour cream mixture with the stock in the pot and bring to the boil. Season to taste with salt, pepper, sugar and a little bit of vinegar. When the sauce is ready, the meat slices are put back into the sauce. Now let everything go through overnight.
- Prepare the side dish (dumplings or spaetzle) the next day. The roast then only needs to be heated up.
- This is my favorite sauerbraten recipe! It`s not as acidic as many recipes that only acidify with vinegar and are also great to prepare!
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