Ingredients with Measurements:
- 4 lbs beef roast
- 2 cups red wine vinegar
- 2 cups water
- 1 large onion, chopped
- 2 bay leaves
- 10 whole peppercorns
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp vegetable oil
- 1 lb mushrooms, sliced
- 2 tbsp butter
- 2 tbsp flour
- 1 cup beef broth
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or pot
- Blender or food processor
Step-by-step instructions:
1. In a large Dutch oven or pot, combine the red wine vinegar, water, chopped onion, bay leaves, peppercorns, salt, and sugar. Bring to a boil.
2. Add the beef roast to the pot and reduce the heat to low. Cover and simmer for 3-4 hours, or until the beef is tender and falls apart easily.
3. Remove the beef from the pot and set aside. Strain the cooking liquid and discard the solids.
4. In a large skillet, heat the vegetable oil over medium-high heat. Add the sliced mushrooms and cook until they release their liquid and are browned, about 8-10 minutes.
5. Remove the mushrooms from the skillet and set aside. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, or until the mixture is golden brown.
6. Slowly whisk in the beef broth and the reserved cooking liquid from the pot. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
7. Stir in the heavy cream and the cooked mushrooms. Season with salt and pepper to taste.
8. Slice the beef roast and serve with the creamy mushroom sauce.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 28g
Carbohydrates per serving: 8g
Protein per serving: 40g
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Vegetable oil can be substituted with olive oil or canola oil.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add diced carrots and celery to the pot with the beef roast for added flavor and nutrition.
- Use a different type of mushroom, such as shiitake or oyster, for a different flavor profile.
- Add a splash of Worcestershire sauce or Dijon mustard to the sauce for added depth of flavor.
Tips and tricks:
- For a more tender beef roast, marinate it in the cooking liquid overnight before cooking.
- To save time, use a pre-made beef broth instead of making your own.
- Make sure to slice the beef roast against the grain for maximum tenderness.
Storage instructions:
Store leftover sauerbraten and mushroom sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauerbraten and mushroom sauce in a covered skillet over low heat until warmed through.
Presentation ideas:
Serve the sauerbraten and mushroom sauce on a large platter, garnished with fresh herbs such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme
Pairings:
- Serve with boiled potatoes or mashed potatoes for a classic German meal.
- Pair with a side of roasted Brussels sprouts or green beans for added nutrition.
Suggested side dishes:
- Boiled potatoes or mashed potatoes
- Roasted Brussels sprouts or green beans
Troubleshooting advice:
- If the sauce is too thin, whisk in a bit more flour to thicken it.
- If the beef roast is tough, it may need to cook for a longer period of time.
Food safety advice:
- Make sure to cook the beef roast to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sauerbraten is a traditional German dish that is typically made with beef or venison. The meat is marinated in a mixture of vinegar, water, and spices for several days before being cooked low and slow. The dish is often served with a creamy sauce and boiled or mashed potatoes.
Flavor profiles:
Sauerbraten has a tangy and slightly sweet flavor from the vinegar and spices in the marinade. The creamy mushroom sauce adds a rich and earthy flavor to the dish.
Serving suggestions:
Serve sauerbraten with creamy mushroom sauce as the main course for a hearty and satisfying meal.
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Region: German