Sauerbraten(Germany)

Name: Sauerbraten(Germany)
Ingredients: 1 c. vinegar; 1 1/2 c. water; 1/2 c. onion, chopped; 2 bay leaves, broken up; 1 Tbsp. paprika; 2 cloves; 1/2 tsp. thyme; 3 lb. top round beef, sliced about 1/2-inch thick (use other cuts of meat if top round isn't available); 1/2 c. flour; 1/4 c. carrots, sliced; oil; 1/4 c. fresh parsnip, chopped; 1/4 c. celery, chopped; 1/2 c. dry red wine; salt

15 ingredients

12 steps

Ingredients

1 c. vinegar
1 1/2 c. water
1/2 c. onion, chopped
2 bay leaves, broken up
1 Tbsp. paprika
2 cloves
1/2 tsp. thyme
3 lb. top round beef, sliced about 1/2-inch thick (use other cuts of meat if top round isn't available)
1/2 c. flour
1/4 c. carrots, sliced
oil
1/4 c. fresh parsnip, chopped
1/4 c. celery, chopped
1/2 c. dry red wine
salt

Directions

1

Combine vinegar, 1 cup water, 1/4 cup onion, bay leaves, paprika, cloves and thyme in saucepan.
2

Heat, do not boil.
3

Have meat in a shallow baking dish.
4

Pour vinegar mix over meat to cover.
5

Cover dish and store in refrigerator for at least 4 days, turning twice a day.
6

Remove meat and drain.
7

Save the marinade. Coat meat with flour and sear in hot oil.
8

Add the carrots, parsnips, celery and remaining onions.
9

Cook for 5 minutes, stirring constantly.
10

Pour marinade over meat.
11

Cover and simmer for 3 hours.
12

Remove meat and keep hot.