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German Sauerbraten (10/28/2011)

German Sauerbraten


4 lb. beef round roast
Salt & Pepper to taste
2 cups Vinegar
4 bay leaves
12 peppercorns
4 whole cloves
Vegetable oil for browning
2 carrots, peeled and sliced
2 medium onions, sliced
2 tablespoons corn starch or flour
1 cup sour cream


Rinse and pat dry meat. Sprinkle with some salt and pepper. Place in a ceramic or glass bowl (not metal or plastic). Add vinegar, bay leaves, peppercorns, and cloves. Add water to cover. Tightly cover bowl and refrigerate 3 to 5 days, running once or twice a day. Drain meat. Reserve liquid.


In a dutch oven or deep pan, add a couple tablespoons oil and turn heat to medium. Brown roast on all sides. Add carrots and onions. Brown slightly. Add 1 cup reserved liquid and cook over low heat about 3 hours, until meat is tender. Remove meat. Mix corn starch or flour with a bit of water. Slowly add just enough to simmering cooking liquid until thickened for gravy. Remove from heat and stir in sour cream. Serve meat with gravy.


 


 

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