Wiener Sauerbraten

Ingredients

• %2 cup vinegar
• Yo cup dry red wine
• 1 medium-size onion, sliced
• 2 bay leaves
• 1 teaspoon peppercorns
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 2 pounds boneless beef roast (top or bottom round)
• 2 to3 cloves garlic, slashed
• 2 teaspoons salt
• 3 tablespoons shortening
• Y2 cup chopped celery
• Y2 cup chopped carrot
• Y2 cup chopped onion
• 3 tablespoons dry bread crumbs
• 2 tablespoons flour
• 2 tablespoons whipping cream

Method

1. 1

   Three days before serving, prepare a marinade by combining the first seven ingredients with 2 cups water.

2. 2

   Bring to a boil, remove from heat, and cool.

3. 3

   Rub the beef with the garlic cloves, salt, and pepper to taste.

4. 4

   Place the beef and the marinade in a medium-size bowl.

5. 5

   Let stand three days.

6. 6

   After three days, remove the beef from the marinade and pat dry.

7. 7

   Strain the marinade and reserve the liquid.

8. 8

   Preheat oven to 350°.

9. 9

   Heat the shortening in a heavy casserole and brown the beef on all sides.

10. 10

    Remove the beef; add the celery, carrot, and onion to the casserole and cook for 5 minutes.

11. 11

    Add the bread crumbs and cook for 2 to 3 minutes.

12. 12

    Pour in 2 cups of the reserved marinade and 2 cups water.

13. 13

    Bring to a boil.

14. 14

    Return the beef to the casserole and cover tightly.

15. 15

    Bake in preheated oven about 2 hours.

16. 16

    When done, remove the meat to a platter and keep warm.

17. 17

    Skim the fat off the stock, strain it, and adjust the amount as needed.

18. 18

    Stir the flour into the cream to mix well.

19. 19

    Reheat the stock, add the flour/cream mixture, stirring until thickened.

20. 20

    Carve the beef into 0.25-inch thick slices and serve with the sauce.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 15. The excerpt below is the record exactly as published.

WIENER SAUERBRATEN %2 cup vinegar Pepper Yo cup dry red wine 3 tablespoons shortening 1 medium-size onion, sliced Y2 cup chopped celery 2 bay leaves Y2 cup chopped carrot 1 teaspoon peppercorns Y2 cup chopped onion 1 tablespoon brown sugar 3 tablespoons dry bread 1 tablespoon soy sauce crumbs 2 pounds boneless beef roast 2 tablespoons flour (top or bottom round) 2 tablespoons whipping 2 to3 cloves garlic, slashed cream 2 teaspoons salt

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