Sauerbraten Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.75 liters ¾ water
- 0.75 liter ¾ vinegar (brandy vinegar)
- 3 tablespoon sugar
- 800 g beef oulash
- 3 medium onion (s)
- 4 tablespoon spice mix for sauerbraten
- 2 bay leaves
- 1 teaspoon salt and pepper
- Wine, red
- Paprika powder
- sugar
- jam
- possibly raisins
Print Recipe
Pin Recipe Instructions
- Remove tendons from the goulash, wash briefly and pat dry. Then for the marinade, boil the water and vinegar with 1 teaspoon salt, add enough sugar so that it is not too acidic (3 tablespoon) and add the meat and the onions cut into larger pieces. Pour the sauerbraten seasoning into one or two tea bags and marinate for at least 1 day.
- Then remove the meat and let it drain well (it is best to pat dry with kitchen paper). Sear the meat in a pressure cooker, cover with onions and deglaze with a little red wine / marinade, and cook for a maximum of half an hour. Then, if possible, sort out most of the meat from the broth (unfortunately that`s the case) and puree the broth with a hand blender and add the meat again. Season to taste with pepper, salt, paprika, sugar, jam, if you like, add a few more softened raisins (if necessary also puree beforehand) and heat briefly.
- The nice thing about this dish is that, like the real sauerbraten, the meat is completely marinated and the wonderful sauerbraten taste comes into its own.
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