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Sauerbraten has to be marinated for 2 to 3 days before it is cooked. 4 lbs. (2kg) rump steak in on piece
1/4 cup flour
3 tablespoons butter
2 carrots, sliced
2 onions, quartered
1 tablespoon tomato paste
2 1/2 oz. (75g) ginger biscuits or gingerbread, crushed
2 tablespoons sugar
1/2 cup red wine
1 cup raisins
1/2 cup slivered almonds
salt
freshly ground black pepper
cranberry preserve for garnish Marinade:
4 cups (1l) dry red wine
1 cup water
juice of 1 lemon
4 oz. (125g) onions, thinly sliced
6 peppercorns
2 bay leaves
1 tablespoon finely chopped thyme
2 cloves
1/4 teaspoon nutmeg
5 sprigs parsley, chopped Place the meat in a bowl. In a saucepan, combine all the ingredients for the marinade, except the parsley, and bring to a boil. Pour over the meat and cool.
Add the chopped parsley.
Refrigerate the marinated meat for 2 to 3 days, turning from time to time.
Remove the meat and strain the marinade. Wipe the meat dry, sprinkle it with flour, and in a saucepan saute it in
the butter until it is brown on all sides.
Add the carrots, onions, tomato paste and 1 cup of the strained marinade.
Cover the saucepan and simmer for 2 1/2 to 3 hours or until the meat is tender.
Remove from heat.
Puree the sauce in a blender and strain it, then add the rest of the marinade, the finger biscuits, sugar, wine and raisins.
Boil the mixture until it thickens. Add the almonds and cook for
another 5 minutes. Taste and if necessary, adjust the seasoning.
Carve the meat into slices, pour the sauce over it and serve it with the cranberry preserve. The dish should be served with potato dumplings, Spätzle
or egg noodles. |
