Grandma Ennes Sauerbraten

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel 1 onion and cut it roughly into pieces. Wash and clean the vegetables and cut into pieces. Mix buttermilk and vinegar. Wash the meat, dab dry and place in a roasting pan (with a suitable lid). Pour buttermilk mixture over it. Put spices in a tea infuser or tea strainer. Add vegetables and spices. Cover and leave to rest overnight, turning once if necessary. Remove meat from the marinade, dab dry and season with salt and pepper.

2. 2

   Pass the marinade through a sieve, collect the vegetables and spices. Heat the oil in the roaster. Brown the meat all around, then take it out. Fry the vegetables briefly. Add tomato paste, fry. Put meat into the roaster. Deglaze with marinade. Cook meat in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) covered for about 1 1/2 hours. After half the cooking time, crumble the gingerbread and add it. Cut bread into cubes (approx. 0.5 x 0.5 cm). Peel and finely dice 1 onion. Heat the milk and the diced onion, pour over the bread and let it stand for about 30 minutes. Add eggs and egg yolk to the bread rolls. Knead everything well and season with salt and pepper. If the mixture is still too dry, add some more milk. Form 8 dumplings and put aside. Remove meat from the roaster, wrap in foil and let it rest for about 10 minutes. Remove spices.

3. 3

   Cut bread into cubes (approx. 0.5 x 0.5 cm). Peel and finely dice 1 onion. Heat the milk and the diced onion, pour over the bread and let it stand for about 30 minutes. Add eggs and egg yolk to the bread rolls. Knead everything well and season with salt and pepper. If the mixture is still too dry, add some more milk. Form 8 dumplings and put aside. Remove meat from the roaster, wrap in foil and let it rest for about 10 minutes. Remove spices. Puree the sauce and season with salt, pepper, some sugar and possibly vinegar. Let dumplings simmer in boiling salt water for 10-15 minutes. Peel and clean the carrots and leave some of the greenery to stand. Heat butter in a pot. Add carrots and 5 tablespoons of water and cook covered over a low to medium heat for about 5 minutes. Remove the lid and let the water evaporate. Finally add honey and season with a little salt. Cut the meat into slices. Arrange vegetables, dumplings, meat and sauce, garnish with marjoram and sprinkle with pepper

4. 4

   Puree the sauce and season with salt, pepper, some sugar and possibly vinegar. Let dumplings simmer in boiling salt water for 10-15 minutes. Peel and clean the carrots and leave some of the greenery to stand. Heat butter in a pot. Add carrots and 5 tablespoons of water and cook covered over a low to medium heat for about 5 minutes. Remove the lid and let the water evaporate. Finally add honey and season with a little salt. Cut the meat into slices. Arrange vegetables, dumplings, meat and sauce, garnish with marjoram and sprinkle with pepper

5. 5

   waiting time approx. 6 hours

Nutrition Facts

KCAL
820 kcal

CARBS
77 g

FATS
23 g

PROTEINS
73 g