Sauerbraten with herb potato dumplings
easy
105 mins
105 mins
Ingredients
- 1 collar Soup Greens
- 1/2 l dry red wine
- 200 ml Vinegar
- 3 Cloves
- 1 Bay leaf
- 6 Peppercorns
- 6 Juniper berries
- 1 kg Roast pork schnitzel
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Oil
- 3 Stem(s) Parsley
- 1/2 bunch Chives
- 1 pack of Half and half dumplings
- 100 g Raisins
- 100 g Whipped cream
- 1 TABLESPOON Flour
- 50 g flaked almonds
- 3/8 l Vegetable broth (instant)
- 7-10 Tbsp Herbs
Directions
- 1
For the marinade, clean, wash and finely dice the soup greens. Put on cold with red wine and vinegar. Add cloves, bay leaf, peppercorns and juniper berries. Bring to the boil briefly, then allow to cool. Wash the meat and place it in the marinade so that it is covered. Leave to marinate for 1-2 days, turning occasionally. Remove the meat, dab dry and rub with salt and pepper. Heat the oil in a frying pan. Brown the roast thoroughly all around. Deglaze with the marinade. Cover and braise over medium heat for about 1 1/4 hours. In the meantime, wash and chop the herbs for the dumplings. Stir the dumpling powder and chopped herbs into 1/2 litre of cold water and let it swell for 10 minutes. Shape 12 dumplings from it. Boil up plenty of salted water. Leave dumplings to simmer for 15-20 minutes at low heat. Remove the roast from the pot and keep it warm. Pass the roast stock through a sieve into a small pot. Wash the raisins and bring to the boil with the broth in the sauce. Stir cream and flour until smooth and thicken the sauce with it. Season to taste with salt and pepper. Cut the roast open and serve with some sauce and the dumplings. Roast the almond flakes and sprinkle over them. Garnish with herbs. Remaining sauce extra is enough
- 2
Sauce boat + plate: Wedgwood
- 3
Cutlery: Seal & Berking
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