German: Sauerbraten 19 by Recipe Cottage

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	Sauerbraten 19

		Sauerbraten Mit Spatzle 5 lb. pot roast 4 cups water 4 cups wine vinegar 1 onion, coarsely chopped 2 bay leaves 10 peppercorns 5 whole cloves rind of 1/2 of a lemon 1 Tab. sugar 1 garlic clove 2 or 3 fresh pine twigs, if available, about 5" long all-purpose flour 2 Tab. fat 1 onion, sliced 1 large carrot, sliced 3/4 cup canned tomatoes 2 cups of water 2 cups marinade spatzle Put meat in large bowl. Bring to boil water, vinegar and the next 7 ingredients, ending with the 1 garlic clove. Cool and pour over meat; add pine twigs. Cover and put in refrigerator, turning meat once or twice a day (if top or bottom round is used, it should marinate for 48 - 72 hours. For eye of round, 24 - 40 hours.) When ready, remove meat from the marinade; strain marinade and reserve. Rub meat with flour mixed with salt and pepper. Brown on all sides in hot fat, being sure not to pierce meat. Put meat on rack; add sliced onion, carrot, tomatoes, strained marinade, and water. Cover and simmer for 2 1/2 hours, or until meat is tender, turning once or twice. Remove meat and thicken liquid with flour mixed with a little cold water. Simmer for a few minutes. Adjust seasoning if necessary. A little white wine or sour cream can be added to gravy, if desired. Spatzle 3 cup all-purpose flour 1 teaspoon salt dash ground nutmeg dash ground paprika 4 eggs, slightly beaten 3/4 cup water boiling water Sift flour with salt and spices. Add eggs and water. Beat batter until thick and smooth. Dampen the end of a small cutting board. Put on 3/4 cup of the dough. With a spatula, smooth a small amount of the dough very thin. Cut off small strips of dough into a large pot of boiling salted water. Dip spatula into water several times during cutting. If dough is too thin to hold together, add a little flour. Cook until tender, about 5 minutes. Lift out with a slotted spoon, drain and place in serving dish. Continue with remaining dough, adding a little fresh boiling water to pot each time.