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Sauerbraten mit spatzle (pot roast with dumplings)
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
Sauerbraten
5 x ca. 450 gPot roast
4 Tassewater
4 Tassewine vinegar
Onion, coarsley chopped
bay leaves
10 peppercorns
cloves whole
1/2 Rind of 1/2 of a lemon
1 Esslöffelsugar
cloves garlic
Fresh pine twings,
all-purpose flour
2 EsslöffelFat
onion sliced
Large carrot, sliced
3/4 Tassetomatoes canned
2 Tassewater
2 TasseMarinade
Spatzle
Spatzle
3 Tasseall-purpose flour
1 Teelöffelsalt
1 Prisenutmeg ground
1 Prisepaprika
Eggs slightly beaten
3/4 TasseWater 1 ea boiling water
die Zubereitung:

Directions for Sauerbraten: Put meat in large bowl. Bring to boil water, vinegar and the next 7 ingredients, ending with the 1 garlic clove. Cool and pour over meat; add pine twigs. Cover and put in refrigerator, turning meat once or twice a day (if top or bottom round is used, it should marinate for 48 - 72 hours. For eye of round, 24 - 40 hours.) When ready, remove meat from the marinade; strain marinade and reserve. Rub meat with flour mixed with salt and pepper. Brown on all sides in hot fat, bveing sure not to pierce meat. Put meat on rack; add sliced onion, carrot, tomatoes, strained marinade, and water. Cover and simmer for 2 1/2 hours, or until meat is trender, turning once or twice. Remove meat and thicken liquid with flour mixed with a little cold water. Simmer gor a few minutes.

Adjust seasoning if mecessary. A little white wine or sour cream can be added to gravy, if desired. Directions For Spatzle: Sift flour with salt and spices. Add eggs and water. Beat t batter until thick and smooth. Dampen the end of a small cutting board. Put on 3/4 cup of the dough. With a spatula, smooth a samll amount of the dough very thin. Cut off small strips of dough into a large pot of boiling salted water. Dip spatula into water several times during cutting. If dough is too thin to hold together, add a little flour. Cook until tender, about 5 minutes. Lift out with a slotted spoon, drain and place in serving dish. Continue with remaining dough, adding a little fresh


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