Sauerbraten with Thuringian dumplings

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and place in a bowl with buttermilk. Clean, wash and coarsely chop one carrot. Peel and halve an onion. Add vinegar, carrot, onion, peppercorns, salt, sugar, cloves and bay leaves to the meat.

2. 2

   Marinate for two to three days in a cool place. Turn the meat every now and then. Clean, wash and chop the remaining carrot and celery. Peel and chop the onion. Peel the garlic clove.

3. 3

   Cut the bacon into strips. Skip crisp. Remove. Rub the meat with salt and pepper and fry all around in the hot fat. Fry the carrot, celery and onion cubes and the garlic clove.

4. 4

   Then deglaze with broth. Cover and stew for about 1 1/2 hours. For the dumplings peel and wash the potatoes. Cook 1/3 of the potatoes in salt water for 20 minutes. Grate remaining potatoes in a bowl of cold water.

5. 5

   Squeeze the grated potatoes well in a kitchen towel. Add the drained, boiled potatoes hot through a press to the grated potatoes. Add sour cream and knead the mixture well and salt it.

6. 6

   Cut the rolls into cubes and fry them in hot fat. Form twelve dumplings from the potato dough with floured hands and press roasted bread cubes into the middle of each. Put the dumplings in plenty of boiling salted water and let them simmer for 20 to 25 minutes - do not boil! Take them out.

7. 7

   Remove meat from the stew stock. Remove the clove of garlic and pass the stock through a sieve into a pot. Mix sour cream with cornstarch and add to the stock. Add the raisins and bring the sauce to the boil briefly.

8. 8

   Stir in cranberries and season with salt, pepper and possibly a pinch of sugar. Cut the meat into slices. Heat the bacon briefly in a pan and sprinkle over the meat. Serve with sauce and dumplings.

9. 9

   Apple red cabbage is delicious with it.