posted by cowgirl 08-20-101 2:00 AM
Sauerbraten (Marinated Roast):
1 cup red vine vinegar
1 bay leaf
3 whole cloves
1/2 tsp. pepper corns
1-1/2 lbs. beef roast
2 oz. bacon
2 oz. pumpernickel bread (German pumpernickel and American pumpernickel are quite different, you will need a deep dark sweet whole grain bread)
1 pound assorted soup veggies (carrots, leek, root celery, parsley)
2 oz. raisins
1 oz. slivered almonds
2-3 tbsp. starch
Clean and chop soup greens. Bring to boil with vinegar, 2 cups water, salt, pepper, bay leaf and cloves. Let cool, put this marinade and meat into zip-loc bag and put in the fridge for 2-3 days.
Chop bacon and fry in a roasting pot. Take meat out of marinade and pat dry. Fry in the hot fat, add marinade and pumpernickel, let simmer 2 hours, covered. Take meat out of pot, place warm. Pour sauce through a sieve, add raisins and almonds, season with salt pepper and sugar. Thicken with starch. Serve with potato dumplings.
Potato dumplings:
4 lbs. Potatoes with skins on
2 eggs
salt and nutmeg, to taste
about 1 1/2 cups flour
Boil potatoes; peel and let cool until next day. Grate finely on veggie grater.
Mix with 2 eggs, salt, nutmeg and about 1-1/2 cups flour. With wet hands form dumplings (about 2-1/2 inches diameter ) and let simmer in saltwater for 20 minutes.
makes 4-5 servings, could be doubled, I think