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(from Regina)

1/2 Cup Vinegar
1/2 Cup Water
1 Onion, sliced
Salt and Pepper
1 bay leaf
1 clove
1 1/2 lbs Beef (shoulder)
1 marrow bone
2 Tblsp. Fat
1 Onion
1 tomato

1 Tblsp. Flour
vinegar or lemon juice
pinch of sugar
cream or wine

1. Cook vinegar, water, sliced onion and seasoning together for 10 min.

2. Steep beef in this marinade 2 to 3 days, Drain (save liquid).

3. Brown the meat and marrow bone in hot fat.

4. Add the onion , tomato and 1/2 cup of the marinade, cover and simmer on top of the range for 1 hour.

5. Turn the meat in remaining liquid so that it gets cooked in the marinade on all sides.


1. Mix flour with the pan liquid smoothly.

2. Add the rest of the marinade and stir until smooth and thickened.

3. Sauerbraten calls for more ample ingredients than other sauces. Add to taste,
a little vinegar or lemon juice, a pinch of sugar, salt , a little fresh butterand a tblsp of cream or wine. Strain and pour over meat or serve as a separate sauce.

Serve with potatoes, dumplings or spatzle.

(serves 3 or 4)


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Last updated February 10, 2005