Sauerbraten mit spatzle (pot roast with dumpl

6 Servings

Ingredients

Quantity Ingredient
5 pounds Pot roast
4 cups Water
4 cups Wine vinegar
1 each Onion, coarsley chopped
2 eaches Bay leaves
10 eaches Peppercorns
5 eaches Whole cloves
½ each Rind of 1/2 of a lemon
1 tablespoon Sugar
1 each Garlic clove
2 eaches Fresh pine twings,
1 each All-purpose flour
2 tablespoons Fat
1 each Onion, sliced
1 each Large carrot, sliced
¾ cup Canned tomatoes
2 cups Water
2 cups Marinade
1 each Spatzle
3 cups All-purpose flour
1 teaspoon Salt
1 dash Ground nutmeg
1 dash Paprika
4 eaches Eggs, slightly beaten
¾ cup Water 1 ea boiling water

Directions

SAUERBRATEN

SPATZLE

Directions for Sauerbraten: Put meat in large bowl. Bring to boil water, vinegar and the next 7 ingredients, ending with the 1 garlic clove. Cool and pour over meat; add pine twigs. Cover and put in refrigerator, turning meat once or twice a day (if top or bottom round is used, it should marinate for 48 - 72 hours. For eye of round, 24 - 40 hours.) When ready, remove meat from the marinade; strain marinade and reserve. Rub meat with flour mixed with salt and pepper. Brown on all sides in hot fat, bveing sure not to pierce meat. Put meat on rack; add sliced onion, carrot, tomatoes, strained marinade, and water. Cover and simmer for 2½ hours, or until meat is trender, turning once or twice. Remove meat and thicken liquid with flour mixed with a little cold water. Simmer gor a few minutes.

Adjust seasoning if mecessary. A little white wine or sour cream can be added to gravy, if desired. DIRECTIONS FOR SPATZLE: Sift flour with salt and spices. Add eggs and water. Beat batter until thick and smooth. Dampen the end of a small cutting board. Put on ¾ cup of the dough. With a spatula, smooth a samll amount of the dough very thin. Cut off small strips of dough into a large pot of boiling salted water. Dip spatula into water several times during cutting. If dough is too thin to hold together, add a little flour. Cook until tender, about 5 minutes. Lift out with a slotted spoon, drain and place in serving dish. Continue with remaining dough, adding a little fresh

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