SAUERBRATEN WITH SOUR CREAM GRAVY, WIENERWALD-STYLE
Long ago, when I was a young soldier stationed in Germany, I took my equally young wife to dinner at a little restaurant called Wienerwald, in Frankfurt am Main. I remember ordering a plate of sauerbraten, and I was amazed at how good it was. This recipe is my attempt to recreate that wonderful dish from long ago. Serve with riced potatoes, pickled red cabbage, sauerkraut, or spaetzle, and a hearty German beer, Riesling, or Gewurztraminer wine.
Provided by Keith Stacy
Categories World Cuisine Recipes European German
Time P4DT2h15m
Yield 24
Number Of Ingredients 13
Steps:
- Heat 2 cups water and 2 cups vinegar in a large saucepan over medium heat. Add salt, cinnamon sticks, peppercorns, mustard seeds, ginger, allspice, and cloves. Bring to a simmer; immediately remove from heat. Stir in brown sugar until dissolved. Add Marsala wine. Let mixture steep until pan is cool enough to touch, at least 20 minutes.
- Place beef top round in a 1 1/2-quart resealable zip-top bag. Pour liquid around the beef. Pour in remaining water and vinegar and seal bag, removing as much air as possible. Place bag in a leak-proof container and refrigerate for 4 days, turning once a day.
- Preheat the oven to 350 degrees F (175 degrees C). Remove meat from bag and transfer into a roasting pan; reserve the marinade.
- Strain spices out of the marinade and discard. Pour 1/2 of the liquid into the pan with the meat and reserve the rest, about 4 cups, in a saucepan.
- Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C), about 1 1/2 hours. Transfer to a platter and let rest.
- Bring the 4 cups of remaining marinade to a simmer. Stir in sour cream and cook until thickened to your preference, 6 to 10 minutes. Slice beef against the grain and spoon the gravy on top.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 24.5 g, Cholesterol 68.9 mg, Fat 12 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1022 mg, Sugar 18.8 g
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Ohuawunwa Joshua
[email protected]This recipe is a bit time-consuming, but it is worth it. The sauerbraten is so delicious, and the gravy is perfect.
Rabeya Bosri
[email protected]This is the best sauerbraten recipe I've ever tried. The meat is so tender and flavorful, and the gravy is perfect. I will definitely be making this again and again.
Rebeca Fugaru
[email protected]This recipe was easy to follow, and the results were delicious. The sauerbraten was tender and flavorful, and the gravy was rich and creamy. I will definitely be making this again.
Elisa Sparkman
[email protected]I made this recipe for a potluck, and it was a huge hit. Everyone loved the sauerbraten and the gravy. I will definitely be making this again.
Florin Szigheti
[email protected]This recipe is a bit time-consuming, but it is worth it. The sauerbraten is so flavorful and tender, and the gravy is perfect. I will definitely be making this again.
Attahiru Bashiru
[email protected]This was the first time I've ever made sauerbraten, and it turned out great! The meat was tender and juicy, and the gravy was delicious. I will definitely be making this again.
Samuel Zulu
[email protected]This recipe was easy to follow, and the results were amazing. The sauerbraten was fall-apart tender, and the gravy was rich and flavorful. I will definitely be making this again.
Ethan Davis
[email protected]I've tried many sauerbraten recipes, and this one is by far the best. The meat is always tender and flavorful, and the gravy is rich and creamy.
Rose Jerryrose
[email protected]This recipe is a bit time-consuming, but it is worth it. The sauerbraten is so delicious, and the gravy is perfect.
Samirsamir12 Samir
[email protected]I made this recipe for a dinner party, and it was a hit! Everyone loved the sauerbraten and the gravy.
Syad mahtab ali
[email protected]Overall, this was a good recipe. The meat was tender and the gravy was flavorful. I would recommend it.
Josee Dejardins
[email protected]This recipe was a bit too sour for my taste.
Smol Saint
[email protected]The meat was a bit dry, but the gravy was very good.
John Cavin
[email protected]This was my first time making sauerbraten, and I was really happy with the results. The instructions were easy to follow, and the dish turned out delicious. I will definitely be making this again.
Wolfie_moonbright
[email protected]I've made this recipe several times now, and it always turns out great. The meat is always fall-apart tender, and the gravy is rich and flavorful. My family loves it!
Sandip Mechanic
[email protected]This sauerbraten recipe is a keeper! The meat was so tender and flavorful, and the sour cream gravy was the perfect complement. I will definitely be making this again.