Sauerbraten

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Round steak - washed, drained well
1		Onion - cut thinly
4		Peppercorns
1		Bay leaf (small)
2		Whole cloves
1/2 cup	118ml	White wine vinegar
1 5/8 cups	385ml	Dry red wine
1/4 cup	49g / 1.7oz	Clarified butter
		Salt - to taste
1 1/4 cups	296ml	Water
		Rye bread crust - as needed
2 teaspoons	10ml	Cornstarch
1 tablespoon	15ml	Cold water

Recipe Instructions

Place meat in bowl and cover with onion, peppercorns, bay leaf and cloves. Add vinegar and wine and let marinate for 4 days in the refrigerator. Turn meat once each day to coat well. After 4 days, remove meat from marinade and dry well. Discard marinade.

Heat clarified butter in large casserole dish and brown meat quickly on all sides. Season with salt. Add water to side of pan and add some rye bread crust. Simmer gently, covered, for 1 hour, turning meat from time to time and adding more water when necessary.

When cooked, place meat on serving dish. Mix together cornstarch with water and add to gravy to thicken. Serve sauce on side.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0215) - from the - TV FOOD NETWORK

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