Sauerbraten with mushroom sauce
easy
90 mins
90 mins
Ingredients
- 1 kg wrong fillet
- 7-10 Tbsp (from cattle; from the shoulder)
- 1 collar Soup Greens
- 1/8 l Red wine vinegar
- 20 g dried porcini
- 2 Bay leaves
- 1 Rosemary stalk
- 5 Peppercorns
- 1/4 l Red wine
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Brussels sprouts
- 1 big apple (e.g. Boskop)
- 20 g Butter
- 100 g Mushrooms
- 2-3 TABLESPOONS dark sauce thickener
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Parsley
Directions
- 1
Remove all skins and fat from the meat. Clean, wash and chop the greens. Bring vinegar, 1/8 litre water, porcini mushrooms and spices to the boil and allow to cool. Put meat and soup vegetables in a bowl and pour wine and stock over them.
- 2
Cover and leave to marinate in the refrigerator for 2 days. Turn from time to time. Remove the meat and dab dry with kitchen paper. Season with salt and pepper. Heat oil in a roasting pan and fry the meat in it.
- 3
Add the marinade and braise at low heat for 1 1/4 hours. Clean and wash the Brussels sprouts and cook in salted water for 20 minutes. Wash, quarter, core and cut apple into pieces. Heat 10 g butter in a saucepan and sauté the apples briefly in it.
- 4
Clean, wash and slice the mushrooms. Sauté in the remaining butter. Remove the roast, pour the roast stock through a sieve to the mushrooms and bring to the boil. Stir in the sauce thickener, bring to the boil again and season with salt and pepper.
- 5
Drain the Brussels sprouts and mix with the apple slices. Season with nutmeg. Cut the meat open and arrange on a plate with the sauce and the Brussels sprouts. Garnish with parsley. The rest of the sauce is extra.
- 6
Spätzle are delicious with it.
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