Sauerbraten
| Yield: | 6 Servings |
| Categories: | Beef, German |
| 1000 | To 1500 g lean beef (preferably a rump piece) | |
| For the Marinade: | ||
| 3/4 | l | Water |
| Some cloves | ||
| 1/4 | l | Vinegar |
| Some Juniper Berries | ||
| 1/4 | l | Vinegar |
| 2 | Big onions cut into rings | |
| 1 | Bay leaf | |
| 1 | Carrot | |
| Black pepper (whole seed) | ||
| (l=liter) | ||
| For the Sauce: | ||
| 40 | g | Bacon, chopped |
| 100 | g | Raisins, washed and soaked with water |
| 2 | tb | Oil |
| 1 | tb | Red current jelly |
| 2 | Big onions chopped | |
| 1 | ts | Salt |
| 1/4 | l | Broth |
| 1/2 | ts | Pepper |
| 1/2 | c | Sour cream |
| 2 | tb | Flour |
| IMPORTANT NOTE HERE:--THE SO |
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