Sauerbraten, Pickled in Buttermilk
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef
- 1 liter buttermilk
- 1 onion (s), sliced
- 2 bay leaves
- some pepper, whole grains
- mustard
- 2 onion (s), roughly chopped
- 2 tomato (s), roughly chopped
- 1 stalk / n celery, roughly chopped
- 1 piece (s) gray bread (cut, Knust, Scherzerl)
- 1 cup sour cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pour buttermilk over the meat, it should be covered. Add onions, bay leaves and peppercorns. Let it steep for about 2 days in a cool place, turning every now and then.
- Dab before roasting, rub mustard, salt and pepper. Fry, add the vegetables, then the bread. Pour water, cover and stew. Pour more water if necessary. Finally pour in enough sauce to make a good sauce.
- Remove the roast and let it rest covered in the warm oven.
- The vegetables can be left in the sauce and mashed or strained, depending on their taste. Season the sauce with salt, pepper and sour cream, let it get very hot again and serve with the roast cut into beautiful slices.
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