Sauerbraten
Portion Size: 3 oz. meat and 2 Tablespoon sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 1/2 to 4 Pounds Beef shoulder, chuck, rump or round (boneless) | Trim all visible fat |
| 1 teaspoon salt | |
| 1 teaspoon peppercorn | |
| 1/4 cup sugar | |
| 1 tablespoon vegetable oil | |
| 2 cups vinegar | |
| 1/2 cup diced onion | |
| 2 cups water | |
| 2 Bay leaves | |
| 1/4 cup brown sugar | |
| 1/4 cup cornstarch, mixed with 1/2 cup water | |
| 1 cup low fat cream or low fat sour cream |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Season beef with salt. | |
| 2 | Combine vinegar, water, onions, bay leaves, sugar and bay leaves. | |
| 3 | Heat marinate but do not boil. | |
| 4 | Place meat in a deep crock or glass bowl. | |
| 5 | Pour the marinade over beef; more than half should be covered. | |
| 6 | Cover with a lid and refrigerate for 1-2 days, turning occasionally. | |
| 7 | Heat oil in a heavy pan. | |
| 8 | Brown beef on both sides. | |
| 9 | Sprinkle meat with brown sugar. | |
| 10 | Add marinate and cook until beef is tender. Remove meat. Slowly add cornstarch and water. Heat until thick. | Cook until internal temperature reaches 165 F degrees for 4 minutes |
| 11 | Add cream or sour cream and serve immediately. |
Posted in Beef Dinner Recipes
