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Sauerbraten with Potato Dumplings
Created by: Howcan Team
Ingredients
- 4 pounds beef roast
- 2 cups red wine vinegar
- 1 cup water
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 10 whole cloves
- 10 whole peppercorns
- 2 bay leaves
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 1/2 cup gingersnap crumbs
- 6 large potatoes, peeled and quartered
- 2 cups all-purpose flour
- 2 eggs
- 1/2 teaspoon salt
- 1/4 cup bread crumbs
Instructions
- In a large bowl, combine the red wine vinegar, water, chopped onion, carrots, celery, cloves, peppercorns, and bay leaves. Place the beef roast in the marinade, cover, and refrigerate for 2-3 days, turning the meat occasionally.
- After marinating, remove the beef from the marinade and pat dry with paper towels. Strain the marinade and reserve the liquid and vegetables.
- In a large Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef on all sides, then remove from the pot and set aside.
- Add the reserved vegetables to the pot and cook until softened. Sprinkle in the flour and cook, stirring constantly, until the flour is browned.
- Return the beef to the pot and pour in the reserved marinade. Season with salt and pepper. Cover and simmer for 2-3 hours, or until the beef is tender.
- About 30 minutes before the beef is done, prepare the potato dumplings. Boil the potatoes in salted water until tender, then drain and mash. Let cool slightly.
- In a large bowl, mix together the mashed potatoes, flour, eggs, and salt to form a dough. Shape the dough into 6 large dumplings and place a few bread crumbs in the center of each dumpling.
- Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 15 minutes, or until they float to the surface.
- Once the beef is tender, remove it from the pot and keep warm. Strain the cooking liquid and return it to the pot. Stir in the gingersnap crumbs and cook until thickened.
- Slice the beef and serve with the gravy and potato dumplings. Enjoy!
Sauerbraten with Potato Dumplings is a traditional German dish that has been enjoyed for centuries. The dish originated in the Rhineland region of Germany and has since become a staple in German cuisine. The name "Sauerbraten" translates to "sour roast," referring to the marinated and slow-cooked beef that is the centerpiece of the dish. The meat is marinated for several days in a mixture of vinegar, water, and spices, giving it a unique and tangy flavor. The dish is often served with potato dumplings, which are soft and pillowy, providing the perfect complement to the rich and savory sauerbraten. In Germany, many renowned chefs and restaurants take pride in their own versions of Sauerbraten with Potato Dumplings. The dish is often associated with cozy, family-owned taverns and restaurants in the Rhineland region, where it is prepared with time-honored recipes passed down through generations. The best version of this dish can be found in traditional German gasthauses, where the chefs meticulously marinate the beef and craft the potato dumplings with precision and care. The key to a perfect Sauerbraten with Potato Dumplings lies in the marinating process, as the beef should be tender and infused with the flavors of the marinade. Additionally, the potato dumplings should be light and fluffy, providing a delightful contrast to the robust sauerbraten. While the traditional recipe calls for beef, some variations of the dish use venison or lamb, offering a unique twist on the classic. Whether enjoyed in a quaint German tavern or prepared at home with a cherished family recipe, Sauerbraten with Potato Dumplings is a dish that embodies the heart and soul of German culinary tradition.
210 min
6
480 calories
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