Sauerbraten `Mediterranean`
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g roast beef, wron fillet
- 0.25 liter ¼ red wine
- 0.25 liter ¼ balsamic vinegar
- 1 bay leaf
- 1 stalk rosemary
- 1 stalk thyme
- 3 sage leaves
- salt and pepper
- 2 tablespoon olive oil, for frying
- Olives, black, quantity to taste
- 1 clove garlic
- 1 onion (s)
- Possibly cornstarch or flour to thicken the sauce
Print Recipe
Pin Recipe Instructions
- Put the meat with the herbs, wine and vinegar in a large freezer bag, knot and marinate in the refrigerator for approx. 3 days.
- Dry the meat well, season with salt and pepper and fry in the oil. Braise the chopped onion and garlic, then deglaze with a little of the stock and let it stew. If necessary, fill up with water, wine or some of the stock in between.
- Add the olives in the last half hour.
- Thicken the sauce to taste. Season to taste with salt and pepper.
- Pasta and a fresh salad go well with it.
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