Tuesday, April 28, 2009

Sauer Braten = Happy Germans

Sauer Braten is a German pot roast, it has a sour taste to it and when cooking it you can really smell the red wine vinegar. We really enjoy it, if it's been a while since I've made it my family requests it like this: We better have Dad (or Grmpa) over for supper and you can make Sauer Braten. They all help-alot, and are more than willing to peel alot of spuds.
Sauer Braten
3-4 lbs bottom round roast
4 tbls. oil
salt & pepper to taste
4 cloves garlic-finely chopped (I use a garlic press)
2 large onions thinly sliced
2 bay leaves
1/2 can tomato paste
1/4 cup ketchup
1 cup red wine vinegar
2 cups red cooking wine
2 cups water
1-2 tsp. Lawrys
1/2 cup sour cream

What you see below is a doubled recipe--feeding teenage boys. When I double this I don't always double the cooking wine, I just use 1 bottle of red wine vinegar and 1 bottle of cooking wine. No one has ever noticed the difference or complained.
Braze the roast, 2 tbls. oil, salt, and pepper. Set aside.
Slice onions very thin.

Saute 2 tbls oil, garlic, and onions in stock pot until almost golden, but not to tender.To the stock pot of sauteed garlic and onions add: brazed roast, bay leaves, tomato paste, ketchup, red wine vinegar, red cooking wine, water, and Lawrys. Simmer 1 hour, turn roast, and simmer 1-2 hours.

Remove roast and slice a bit less than 1/2 inch, return to stock pot, bring to boil then reduce to simmer for 1/2 hour. Most of the onions will cook into the mixture.

Add 1/2 cup sour cream, stir in well. You can pull the bay leaves out if you wish, I don't bother.

Serve over mashed potatoes or egg noodles, my family prefers mashed potatoes . I have never served instant potatoes with Sauer Braten, I think they would be to mushy. I mash the potatoes on the dry side because the sauce is not thick and the potatoes will get soupy. This meal is worth the work. Sometimes I will prepare it part way, refrigerate over night and then finish the process the next day, especially if we have it for dinner (dinner as in the noon meal).


abroadermark said...

Oooh...looks scrumptious!! I think I'll put this on next week's menu. Thanks, Jody! :D

Tessa Nelson said...

I really want to try it... what if I don't like it, though!? That's what I'm always afraid of... it never actually stops me from trying! And believe me, I've thorwn some "trys" in the garbage! I figure I like all the ing. so it'd be safe;-) Looks yummy!

Tami said...

MMMM. . .I want to come over for left overs today. Do you think I could entice my picky eaters to be adventurous?

sewtakeahike said...

Hi Jody, I'm going to have to try this, it sounds soooo good! I'm thinking of getting a pressure cooker to try cooking some meats faster (I'm kinda impatient I guess), have you ever tried this in a pressure cooker?

sewtakeahike said...

p.s. My mom is German so I'm going to ask if she has ever had this, I bet she has!

Jody Blue said...

I have never tried it in a presure cooker. Let me know how it works if you give it a try.

Lora said...

This sounds and looks delicious!

I have enjoyed perusing your blog and seeing all your recipes and handmade items. Thank you kindly for coming by my blog.

Blessings to you,

DayPhoto said...

Yummmm I'm making this tonight!


Brenda said...

Looks like something Dave might enjoy. I'll have to try it someday, minus the sour cream. Of course that would be MY favorite part. (I'll sneak it on mine at the table).

Tami said...

Okay, time for a new post dear sister. Inquiring minds would like to know what you are up to. I'm giving you a new goal of an entry a week. You do remember how I feel isolated and get a little high maintenance when I relocate, don't you?

Jody Blue said...

Tami--Oh yes I do recall!!! I'll get back in to the swing of it!