Sauerbraten

Name: Sauerbraten
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps pickling spice; 2 bay leaves; 1 carrot, sliced; 237 milliliters dry red wine; 59 milliliters all-purpose flour; 177 milliliters crushed gingersnaps (about 12); 2 onions, sliced; 1 teaspoons pepper; 2 kilograms sirloin tip roast; 1 Tbsp salt; 1 Tbsp sugar; 3 Tbsps vegetable oil; 237 milliliters water; 237 milliliters Burgundy

Sauerbraten might be just the main course you are searching for. One serving contains 420 calories, 54g of protein, and 10g of fat. This dairy free recipe serves 8. From preparation to the plate, this recipe takes around 2 hours and 50 minutes. Head to the store and pick up flour, water, pepper, and a few other things to make it today. To use up the spice mix you could follow this main course with the Pumpkin Pie Spice Cream Scones as a dessert.

Instructions

Tie pickling spice in a cheesecloth bag.

Equipment you will use

Cheesecloth

Combine spice bag, onion, and next 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add roast. Cover or seal, and chill 8 hours, turning occasionally.

Ingredients you will need

Onion

Equipment you will use

Ziploc Bags

Remove roast from marinade, reserving marinade.

Ingredients you will need

Marinade

Brown roast in hot oil in a Dutch oven.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Remove roast, reserving drippings in pan.

Equipment you will use

Frying Pan

Whisk flour and sugar into reserved drippings, and cook over medium-high heat, whisking constantly, 2 minutes or until browned. Gradually stir in reserved marinade. Return roast to pan; bring mixture to a boil. Cover, reduce heat, and simmer 2 1/2 hours.

Ingredients you will need

Marinade

All Purpose Flour