Sauerbraten with Spaetzles
- 4 pounds beef, cut from the shoulder or the rib roll
- 2 carrots
- 2 onions
- 1 stalk celery
- Few stems of parsley
- 1 glass vinegar
- 1 tablespoon sugar
- Salt and pepper
- 3 cloves
- 2 bay leaves
- 1/2 teaspoon allspice
- 1/4 pound fat salt pork
- 2 tablespoons flour
- 1 small can tomato puree
- 1/2 glass sour cream
Put the beef in a stone jar, and completely cover with water. Add carrots, onions, celery and parsley, all sliced very thin. Add vinegar, sugar, 1 tablespoon salt, cloves bay leaves, and allspice; cover the jar and let stand with patience for one week. When the week is up remove the meat and vegetables from the jar. Thread a larding needle with strips of salt pork and pull needle through roast until it is well larded.
Place the larded meat in a roasting pan, brown evenly on all sides. Add the vegetables and brown them with the meat. Add the flour and mix thoroughly with the vegetables. Cover with half water and half brine from the jar. Lastly, add tomato puree. Season with pepper and salt. Simmer for a few hours or until meat is done. As soon as the meat is ready, remove, add sour cream to the gravy. Bring to a boil and strain. Slice the meat on a serving platter and pour atop it the strained gravy. Garnish the meat with spaetzles and serve like a rascal with a smile on your face. Serves 6.
Spaetzles
Mix a pinch of salt with 2 cups of flour, gradually add 1 cup milk, making a smooth paste. Add 3 eggs, and beat the mixture for about 10 minutes (be patient, you rascal). Have ready a large pan with boiling, salted water, and hold over the top a very coarse sieve into the boiling water. Let them cook about 10 minutes, then remove from the boiling water and run cold water over them. Brown some butter in a frying pan, add spaetzles to it and fry them for a few minutes (be patient, you rascal).
Place the larded meat in a roasting pan, brown evenly on all sides. Add the vegetables and brown them with the meat. Add the flour and mix thoroughly with the vegetables. Cover with half water and half brine from the jar. Lastly, add tomato puree. Season with pepper and salt. Simmer for a few hours or until meat is done. As soon as the meat is ready, remove, add sour cream to the gravy. Bring to a boil and strain. Slice the meat on a serving platter and pour atop it the strained gravy. Garnish the meat with spaetzles and serve like a rascal with a smile on your face. Serves 6.
Spaetzles
Mix a pinch of salt with 2 cups of flour, gradually add 1 cup milk, making a smooth paste. Add 3 eggs, and beat the mixture for about 10 minutes (be patient, you rascal). Have ready a large pan with boiling, salted water, and hold over the top a very coarse sieve into the boiling water. Let them cook about 10 minutes, then remove from the boiling water and run cold water over them. Brown some butter in a frying pan, add spaetzles to it and fry them for a few minutes (be patient, you rascal).
Submitted by May 27, 2009
26 min
90 min
116 min