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Category: Beef
Prep Time: Cook Time: Total Time:
Makes 8 servings.
3 lb. boneless beef round rump roast
1 1/2 c. dry red wine
1/2 c. red wine vinegar
1 tsp. dry mustard
1/4 tsp. ground cloves
1 clove garlic, minced
salt and pepper
1 T. vegetable oil
5 carrots, cut into 1-inch pieces
1 onion, sliced and separated into rings
1 c. beef broth
1 c. tomato puree
1/4 c. raisins
1/2 c. crushed gingersnaps
4 c. hot cooked Spaetzle
Trim fat from meat. Place meat in a plastic bag set in a deep bowl.
For marinade, stir together wine, vinegar, dry mustard, cloves, and garlic.
Season to taste with salt and pepper.
Pour over meat. Close bag. Marinate in the refrigerator for 24 hours, turning occasionally.
Drain meat, reserving marinade. Pat meat dry with paper towels.
In a 4 to 6-quart pot brown roast on all sides in hot oil. Drain off fat.
Combine 1 1/2 cups of the reserved marinade, carrots, onion, beef broth, tomato puree, and raisins.
Pour over meat. Bring to boiling. Reduce heat.
Simmer, covered, for 2 hours or until meat is tender.
Transfer meat and vegetables to a serving platter, reserving juices in pot. Keep warm.
For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 2 1/2 cups.
Return to pot. Stir in gingersnaps. Cook and stir over medium heat till thickened and bubbly.
Spoon some of the gravy over the meat and vegetables. Pass the remaining gravy.
Serve with Spaetzle.
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BEEF - ROAST - STOVETOP - SAUERBRATEN
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Category: Beef
Prep Time: Cook Time: Total Time:
Makes 8 servings.
3 lb. boneless beef round rump roast
1 1/2 c. dry red wine
1/2 c. red wine vinegar
1 tsp. dry mustard
1/4 tsp. ground cloves
1 clove garlic, minced
salt and pepper
1 T. vegetable oil
5 carrots, cut into 1-inch pieces
1 onion, sliced and separated into rings
1 c. beef broth
1 c. tomato puree
1/4 c. raisins
1/2 c. crushed gingersnaps
4 c. hot cooked Spaetzle
Trim fat from meat. Place meat in a plastic bag set in a deep bowl.
For marinade, stir together wine, vinegar, dry mustard, cloves, and garlic.
Season to taste with salt and pepper.
Pour over meat. Close bag. Marinate in the refrigerator for 24 hours, turning occasionally.
Drain meat, reserving marinade. Pat meat dry with paper towels.
In a 4 to 6-quart pot brown roast on all sides in hot oil. Drain off fat.
Combine 1 1/2 cups of the reserved marinade, carrots, onion, beef broth, tomato puree, and raisins.
Pour over meat. Bring to boiling. Reduce heat.
Simmer, covered, for 2 hours or until meat is tender.
Transfer meat and vegetables to a serving platter, reserving juices in pot. Keep warm.
For gravy, measure juices; skim fat. If necessary, add enough water to juices to equal 2 1/2 cups.
Return to pot. Stir in gingersnaps. Cook and stir over medium heat till thickened and bubbly.
Spoon some of the gravy over the meat and vegetables. Pass the remaining gravy.
Serve with Spaetzle.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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