Franconian Sour Roast (Sauerbroutn)

Franconian Sour Roast (Sauerbroutn)

Category: Meat dishes

Kitchen: german

Ingredients
Beef or lean pork	1 kg
vinegar	250 ml
water	250 ml
bay leaf, allspice, cloves	some
bulb onions	2 pcs
For the sauce
cream	200 ml
wheat flour	1 tbsp. the spoon
raisins or other sweet dried fruits	handful
fat or vegetable oil for frying

Cooking method

• If you paid attention, in German cuisine, pickling in a large amount of vinegar is often used in meat dishes. As a rule, dishes with such an element of technology have in their name the particle -Sauer- So I came across a number of recipes for roast, where the meat is previously marinated. Today I will show you the simplest of these recipes.
• I made a small portion, because my husband decided to fast before Christmas, and my children do not like roasts. In the recipe, I kept the original amount of ingredients.
• So: cut the meat into small pieces, onion into half rings. Put in a small saucepan, add laurel, crushed allspice, a couple of cloves and pour over with a mixture of vinegar and water. leave to marinate from 2 hours to 2 days. I had meat for 4 hours. In my opinion, this is more than enough.
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• Drain the marinade. Put the meat with onions in a pan with heated fat and fry until browned. At the end of frying, add a handful of dried fruits (I have raisins). shake flour in cream or non-acidic sour cream and add to the meat. Simmer until the sauce thickens.
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• Delicious meat with sourness, which is well set off with sweet raisins.

The dish is designed for

4 servings

Time for preparing:

30 minutes plus marinating time

Cooking program:

plate

Marinades significantly reduce the cooking time of meat, this is for those who value time.