Saurbraten (sour steak) – Germany


about 1 1/2 kg beef loin
about 1 tablespoon salt
1 dl red wine
1 tablespoon wine vinegar
1 teaspoon coarse crushed pepper
2 teaspoons mustard
8 juniper berries
2 bay leaves
1 teaspoon thyme
4 cloves garlic
1 onion
1 carrot
3 tablespoons bacon fat
about 2 tablespoons flour
about 4 dl of the fat from the skillet  
about 2 about sour cream

Beer, mineral water , ice water

Mix win , vinegar, pepped , mustard, juniper berries, crushed bay leaves, thyme, garlic, finely chopped onion and carrot into a marinade. Rub the meat with salt and leave it in the marinade for about 48 hours at a cool place. It is important that the meat be turned frequently so that it gets properly soaked the marinade. When the meat is ready to be cooked , remove it from the marinade and dry thoroughly with a paper towel. Melt the bacon fat and leave it steaming hot, and brown the meat quickly on all sides in this hot fat. Reduce heat, pour the strained marinade over the meat, put the lid on the pot and let the meat simmer for 2 ½ -3 hours. The roast can also be set in 160o C. hot oven . When the meat is done, take it out of the sauce and keep warm. Thicken the juices left in the pot with flour to make the sauce and let it boil for 8-10 min. Stir in sour cream and let boil a little longer. To serve, slice the roast into slices , pour parts of the sauce poured over and serve the rest as gravy.

Saurbraten is served in its homeland usually with ribbon spaghetti , but boiled potatoes also tastes great next to it. Saurbraten is one of the best recipes in the German cuisine and can – if properly made – be confused with a good venison roast. Some places in Germany they season the sauce with a  spoonful of plum – or blueberry jam – a variation that can be heartily recommended.

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