 |
|
Bavarian Style Sauerbraten
3 1/2 to 4 lbs. shoulder of beef
4 cups of beer
2 cups water
1 lemon, quartered
1 bay leaf
1 onion, sliced
1 whole clove
1 tomato, chopped
4 or 5 peppercorns
3 Tbsp. flour
3 Tbsp. butter
1 lemon, thinly sliced
sugar, salt to taste
1/2 cup sour cream
Cover meat in bowl with the marinade. Leave in refrigerator 2 to
3 days, turning several times. Remove from marinade (strain marinade
and save), pat dry, dredge with flour. Brown in butter, add 1 cup
strained marinade, lemon, sugar (about 1 Tbsp.), and salt (about
1 tsp.). Cook covered until meat is very tender, 2 1/2 to 3 hours.
Remove, strain sauce, skim off fat. Add the cream, blend well and
reheat slowly. Serve the sauce over the sliced meat.
|
|
Sauerbraten 07