4 servings
|
|
Ingredients |
| 1 / 2 |
|
Dry red wine |
| 1 / 4 |
|
Red wine vinegar |
| 1 |
St |
Celery, parsley |
| 1 |
Pocket |
Pine |
| 3 |
St |
Shallots |
|
something |
Peppercorns |
| 2 |
St |
Laurier |
| 4 |
St |
Juniper Berries |
| 2 |
St |
Allspice |
| 1 |
kg |
Beef, roast |
| 30 |
g |
Bacon |
|
something |
Salt |
| 250 |
g |
Sour cream |
|
Cooking wine and vinegar with chopped parsley, celery, pine nuts, peeled shallots, peppercorns, bay leaf, crushed juniper berries and allspice and pour over the hot roast. Cover and put 4 hours in a cool place. Cut the bacon into cubes and fry it briefly. Pour through a sieve. The herbs simmer in the meat well. Everything 90-120 minutes in a covered pan cook. Then remove the meat. Pour the sauce through a sieve, mix with sour cream and warm weather. Do not boil. The Sauerbraten is served with Spaetzle or Knöpfle.
