Sauerbraten Ala Brigitte
Description
This German bread features Lean boneless beef roast 2 2/3 oz Bacon, Buttermilk 1 c Red wine, Butter 2 1/4 c Water1, Sl Rye bread, Onion 2 Carrots. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Wash and dry meat well.
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Put in a porcelain or glass bowl.
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Peel and slice the onions and the carrots and place on top of the meat.
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Add the bayleaf and the peppercorns and then pour the wine and the buttermilk over it all.
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Let the meat marinade for 3 days, turn it over daily.
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Cut the bacon in cubes and fry it in the butter until it is crisp.
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Add the meat and lightly brown on all sides.
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Add 2 Tb of the marinade and simmer for 10 minutes more.
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Add the tomato paste and the crumbled rye bread and salt to taste.
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Add the carrot and onion slices and simmer on low for about 1 1/2 hrs.
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Trun the meat often and replace water, if necessary.
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Strain the gravy and thicken with a little conrstarch if desired.
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Traditionally served with wide noodles, or mashed potatoes and carrots or mixed vegetables.
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Try out more marinade to adjust to your taste.
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Linda Fields, Sysop, Cyberealm BBS Watertown NY 1993
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1200.4kcal
- % Daily Value *
- Total Fat 77.3g119%
- Saturated Fat 38.8g194%
- Cholesterol 295.7mg99%
- Sodium 672.4mg29%
- Total Carbohydrate 53.7g18%
- Dietary Fiber 14.2g57%
- Sugars 11.0g
- Protein 80.5g161%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
ala, bacon, beef, boneless, bread, brigitte, butter, buttermilk, carrots, cloves, frying, german, lean, onion, paste, red, roast, rye, salt, sauerbraten
