Sauerbraten Mit Spatzle (Pot Roast With Dumplings) Recipe
Servings: 6
Ingredients
- 5 lb Pot roast
- 4 c. Water
- 4 c. Wine vinegar
- 1 x Onion, coarsley minced
- 2 x Bay leaves
- 10 x Peppercorns
- 5 x Whole cloves
- 1/2 x Rind of 1/2 of a lemon
- 1 Tbsp. Sugar
- 1 x Garlic clove
- 2 x Fresh pine twings,
- 1 x All-purpose flour
- 2 Tbsp. Fat
- 1 x Onion, sliced
- 1 x Large carrot, sliced
- 3/4 c. Canned tomatoes
- 2 c. Water
- 2 c. Marinade
- 1 x Spatzle
- 3 c. All-purpose flour
- 1 tsp Salt
- 1 dsh Grnd nutmeg
- 1 dsh Paprika
- 4 x Large eggs, slightly beaten
- 3/4 c. Water 1 ea boiling water
Directions
- Directions for Sauerbraten: Put meat in large bowl. Bring to boil water, vinegar and the next 7 ingredients, ending with the 1 garlic clove. Cold and pour over meat; add in pine twigs. Cover and put in refrigerator, turning meat once or possibly twice a day (if top or possibly bottom round is used, it should marinate for 48 - 72 hrs. For eye of round, 24 - 40 hrs.) When ready, remove meat from the marinade; strain marinade and reserve. Rub meat with flour mixed with salt and pepper. Brown on all sides in warm fat, bveing sure not to pierce meat. Put meat on rack; add in sliced onion, carrot, tomatoes, strained marinade, and water. Cover and simmer for 2 1/2 hrs, or possibly till meat is trender, turning once or possibly twice. Remove meat and thicken liquid with flour mixed with a little cool water. Simmer gor a few min.
- Adjust seasoning if mecessary. A little white wine or possibly lowfat sour cream can be added to gravy, if you like. DIRECTIONS FOR SPATZLE: Sift flour with salt and spices. Add in Large eggs and water. Beat batter till thick and smooth.
- Dampen the end of a small cutting board. Put on 3/4 c. of the dough. With a spatula, smooth a samll amount of the dough very thin. Cut off small strips of dough into a large pot of boiling salted water. Dip spatula into water several times during cutting. If dough is too thin to hold together, add in a little flour. Cook till tender, about 5 min. Lift out with a slotted spoon, drain and place in serving dish. Continue with remaining dough, adding a little fresh
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 968g | |
| Recipe makes 6 servings | |
| Calories 1247 | |
| Calories from Fat 568 | 46% |
| Total Fat 63.11g | 79% |
| Saturated Fat 23.97g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 413mg | 138% |
| Sodium 870mg | 36% |
| Potassium 1109mg | 32% |
| Total Carbs 62.19g | 17% |
| Dietary Fiber 4.1g | 14% |
| Sugars 6.06g | 4% |
| Protein 94.37g | 151% |
