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--------------------------------SAUERBRATEN--------------------------------
5 lb pot roast 2 ea fresh pine twings,
4 c Water 1 ea all-purpose flour
4 c wine vinegar 2 tb fat
1 ea onion, coarsley chopped 1 ea onion, sliced
2 ea bay leaves 1 ea large carrot, sliced
10 ea peppercorns 3/4 c canned tomatoes
5 ea whole cloves 2 c water
1/2 ea rind of 1/2 of a lemon 2 c marinade
1 tb sugar 1 ea spatzle
1 ea garlic clove
6 servings
----------------------------------SPATZLE----------------------------------
3 c all-purpose flour 1 ds paprika
1 ts salt 4 ea eggs, slightly beaten
1 ds ground nutmeg 3/4 c water 1 ea boiling water
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 2 1/2 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 3/4
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
5 lb pot roast 2 ea fresh pine twings,
4 c Water 1 ea all-purpose flour
4 c wine vinegar 2 tb fat
1 ea onion, coarsley chopped 1 ea onion, sliced
2 ea bay leaves 1 ea large carrot, sliced
10 ea peppercorns 3/4 c canned tomatoes
5 ea whole cloves 2 c water
1/2 ea rind of 1/2 of a lemon 2 c marinade
1 tb sugar 1 ea spatzle
1 ea garlic clove
6 servings
----------------------------------SPATZLE----------------------------------
3 c all-purpose flour 1 ds paprika
1 ts salt 4 ea eggs, slightly beaten
1 ds ground nutmeg 3/4 c water 1 ea boiling water
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 2 1/2 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 3/4
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