A classic Austrian dish
Ingredients
- 2 1/2 pounds round steak, washed, drained well
- 1 onion, cut thinly
- 4 peppercorns
- 1 small bay leaf
- 2 cloves
- 1/2 cup white wine vinegar
- 1 5/8 cups dry red wine
- 1/4 cup clarified butter
- salt, to taste
- 1 1/4 cups water
- rye bread crust
- 2 teaspoons cornstarch
- 1 tablespoon cold water
Directions
Place meat in bowl and cover with onion, peppercorns, bay leaf and cloves. Add vinegar and wine and let marinate for four days in the refrigerator. Turn meat once each day to coat well. After four days, remove meat from marinade and dry well. Discard marinade.
Heat clarified butter in large casserole dish and brown meat quickly on all sides. Season with salt. Add water to side of pan and add some rye bread crust. Simmer gently, covered, for one hour, turning meat from time to time and adding more water when necessary.
When cooked, place meat on serving dish. Mix together cornstarch with water and add to gravy to thicken. Serve sauce on side.
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By rtdirks_5464938
Normal, IL
on May 08, 2006
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This is the essential Old World farm-house sauerbraten, probably a bit too tart for most Americans. I suggest adding a teaspoon of sugar to the gravy.
By Otabenga
WASHINGTON, DC
on February 10, 2006
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...but I've been comparing Sauerbraten recipes to the delicious one I made from Sara Moulton's show. I'm shocked that this recipe suggests to discard the marinate and then cook the meat in water! First you infuse the meat by marinating it for four days then you cook out all that infused flavor by cooking the meat in water!
By jseifert_384836
columbus , OH
on January 23, 2005
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Well that pretty much sums it up. I was surprised that by adding only water it made such a flavorful sauce. The meat was so dry it would have been impossible to hack it down with out the gravy. I think this recipe requires a piece of meat with a bit more fat. Like a chuck steak.
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