Main Dishes |
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Mader's Sauerbraten - 1998
Recipe courtesy of Mary Van de Kamp Nohl
INGREDIENTS
PREPARATION
Wipe meat with a damp cloth and trim off gristle. Rub with salt and place in a glass bowl. Pour over a pickling brine made with onions, spices, vinegar and enough water to cover the meat.
Marinate 48 hours, turning meat twice daily. Remove meat from liquid, reserving 2 cups of the brine. Cut bacon into strips 1/3 inch thick and 2 1/2 to 4 inches long. Pierce meat with a pointed knife and insert bacon. Heat drippings in skillet and brown meat on all sides. Remove meat from skillet and place in roasting pan and pour on this sauce: Brown flour in skillet with the drippings. Add sugar, gingersnaps, salt and pepper and 2 cups brine. Boil until smooth and creamy. Pour over meat and roast in hot oven (400 degrees) 20 to 30 minutes for each pound.
Baste frequently during roasting. Add the red wine 1/2 hour before the end of the roasting time. Strain the gravy. If too thick or sour, add water. If not sour enough, add vinegar to taste. Add sweet or sour cream before serving.
Serve with Mader’s Potato Dumplings
Round, chuck or sirloin can be used for the beef cut.
Located in Milwaukee, Mader's has been voted the most famous German restaurant in North America.
- 4 pounds beef
- 1 ½ tablespoons salt
- 1 onion -- sliced
- 10 peppercorns
- 3 bay leaves
- 1 cup vinegar
- 1/8 pound unsmoked bacon
- 2 tablespoons lard or drippings
- 2 ½ tablespoons flour
- 2 tablespoons granulated sugar
- 6 gingersnap cookies -- crushed
- salt and pepper -- to taste
- ½ cup red wine
- Sweet or sour cream
PREPARATION
Wipe meat with a damp cloth and trim off gristle. Rub with salt and place in a glass bowl. Pour over a pickling brine made with onions, spices, vinegar and enough water to cover the meat.
Marinate 48 hours, turning meat twice daily. Remove meat from liquid, reserving 2 cups of the brine. Cut bacon into strips 1/3 inch thick and 2 1/2 to 4 inches long. Pierce meat with a pointed knife and insert bacon. Heat drippings in skillet and brown meat on all sides. Remove meat from skillet and place in roasting pan and pour on this sauce: Brown flour in skillet with the drippings. Add sugar, gingersnaps, salt and pepper and 2 cups brine. Boil until smooth and creamy. Pour over meat and roast in hot oven (400 degrees) 20 to 30 minutes for each pound.
Baste frequently during roasting. Add the red wine 1/2 hour before the end of the roasting time. Strain the gravy. If too thick or sour, add water. If not sour enough, add vinegar to taste. Add sweet or sour cream before serving.
Serve with Mader’s Potato Dumplings
Round, chuck or sirloin can be used for the beef cut.
Located in Milwaukee, Mader's has been voted the most famous German restaurant in North America.
