Sauerbraten mit kartoffelkl”sse

8 Servings

Ingredients

Quantity Ingredient
2 eaches Onions, chopped
4 eaches Carrots, chopped
2 eaches Celery stalks, chopped
2 eaches Cloves
10 eaches Peppercorns
4 eaches Bayleaves
4 eaches Parsley sprigs
2½ cup Red wine vinegar
1 each 4 pound beef round
Salt and pepper
Flour
4 tablespoons Butter
2 cups Beef stock
6 eaches Potatoes
Salt
2 eaches Eggs, well beaten
1 cup Flour
Nutmeg
24 eaches Croutons

Directions

INGREDIENTS

MARINADE

DUMPLINGS

PREPARATION

1. Combine the marinade ingredients, Rub the roast with salt and pepper.

Place the meat in the marinade and refrigerate for 4 days, turning occasionally. Remove meat, pat dry and dredge with flour. Strain the marinade.

2. Melt the butter in a large casserole and brown the meat evenly.

Saute the vegetables for 10 minutes, then add the stock and ½ of the marinade. Cover and simmer for 3 hours, turning the meat once.

About 30 minutes before serving, stir 3 tablespoons flour and water together and mix into the sauce. Continue to simmer.

3. Boil the potatoes until soft, then peel and rice. Mix in the eggs, flour and seasonings. Press a crouton into the center of a spoonful of dumpling mixture. Repeat to make 24 balls. Boil the dumplings for 10 minutes.

4. Place the meat and vegetables on a serving dish with the dumplings.

Reduce the gravy slightly and pour over the dish.

Preparation time: 45 minutes Meat marinades--4 days Cooking time: 3½ hours Dumplings cook--10 minutes Source: Larouse Treasury of Country Cooking Typed by Leonard Smith

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