Sauerbraten

Name: Sauerbraten
Ingredients: 1 14 kg topside steak; 1 teaspoon salt; 1 12 teaspoons fresh ground black pepper; 2 tablespoons plain flour, for rolling; 3 onions, sliced; 12 lemon, sliced; 6 peppercorns; 6 cloves; 1 bay leaf; 400 ml vinegar; 200 ml water; 1 teaspoon dry mustard; 2 tablespoons sugar

13 ingredients

16 steps

Ingredients

1 14 kg topside steak
1 teaspoon salt
1 12 teaspoons fresh ground black pepper
2 tablespoons plain flour, for rolling
3 onions, sliced
12 lemon, sliced
6 peppercorns
6 cloves
1 bay leaf
400 ml vinegar
200 ml water
1 teaspoon dry mustard
2 tablespoons sugar

Directions

1

Rub beef all over with salt and pepper and tie securely with white string.
2

or boiling marinade over and leave in a cool place overnight preferable for 2 - 3 days.
3

Turn meat occasionally.
4

Marinade.
5

Combine all ingredients and bring to boil.
6

Drain meat well and reserve marinade.
7

Heat oil in a large casserole or roasting pan and brown meat lightly on all sides.
8

Add sugar to marinade
9

Pour over meat.
10

Cover and cook in moderate oven 2 hours or until meat is tender.
11

Remove beef from marinade,cut off string.
12

Place on serving plate and keep warm.
13

Strain marinade, skim off fat and heat.
14

Mix flour and water to a smooth paste and blend into marinade.
15

Stir continually, bring to simmering point, cook for 10 minutes.
16

Carve beef and and pour sauce over.