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Franconian Sauerbraten Recipe

Franconian Sauerbraten

Recipe Ingredients for Franconian Sauerbraten

600 grams Beef from the shoulder
1 / 2 l Water
1 / 2 l Red wine
150 grams Root system
1 / 2 cup Vinegar
some Bay leaf
some Juniper berries
some Carnation
some Peppercorns
1 tbsp Butter
2 tbsp Flour
2 tbsp Tomato paste
some Thyme
some Marjoram
30 grams Gingerbread sauce
1 tbsp Cranberries
some Iodized salt
some Sugar
some Pepper

Franconian Sauerbraten Recipe Directions

Water, red wine, vinegar, root vegetables, bay leaf, juniper berries and cloves are mixed into a pickle and the beef is placed about 4-5 days. On the day of preparation, the meat is taken from the stain with paper towel and dried off. The stain is strained and the root system is allowed to drain well - pick up both.

In hot butter then the meat is browned all around, the meat is removed, root systems will also occur and browned. Is dusted with flour and the tomato paste is stirred vigorously and eingeröstet easily.

With the stain is now poured and the meat is added back, and thyme and marjoram. Cover and braise the roast can be about 45 minutes. The cooked meat is removed, the crumbled gingerbread and cranberry sauces are added and everything is cooked again. With salt, pepper, sugar and maybe a little vinegar is sweet and sour flavored.


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