Sauerbraten mit Spatzle is a traditional German dish of pot roast with dumplings. It is typically made with beef, but can also be made with pork or lamb. The beef is marinated in a vinegar and spice mixture for several days, then slow-cooked until tender. The dumplings are made from flour, eggs, and milk, and are cooked in the same pot as the roast.
SPATZLE3 call-purpose flour1 ds paprika1 ts salt4 ea eggs, slightly beaten1 ds ground nutmeg3/4 cwater 1 ea boiling water Directions for Sauerbraten:Put meat in large bowl.
Bring to boil water, vinegar and the next 7ingredients, ending with the 1 garlic clove.
Cool and pour over meat;add pine twigs.
Cover and put in refrigerator, turning meat once ortwice a day (if top or bottom round is used, it should marinate for 48 -72 hours.
For eye of round, 24 - 40 hours.
) When ready, remove meat fromthe marinade; strain marinade and reserve.
Rub meat with flour mixedwith salt and pepper.
Brown on all sides in hot fat, bveing sure not topierce meat.
Put meat on rack; add sliced onion, carrot, tomatoes,strained marinade, and water.
Cover and simmer for 2 1/2 hours, or untilmeat is trender, turning once or twice.
Remove meat and thicken liquidwith flour mixed with a little cold water.
Simmer gor a few minutes.
Adjust seasoning if mecessary.
A little white wine or sour cream can beadded to gravy, if desired.
DIRECTIONS FOR SPATZLE:Sift flour with salt and spices.
Add eggs and water.
Beat batter untilthick and smooth.
Dampen the end of a small cutting board.
Put on 3/4cup of the dough.
With a spatula, smooth a samll amount of the doughvery thin.
Cut off small strips of dough into a large pot of boilingsalted water.
Dip spatula into water several times during cutting.
Ifdough is too thin to hold together, add a little flour.
Cook untiltender, about 5 minutes.
Lift out with a slotted spoon, drain and placein serving dish.
Continue with remaining dough, adding a little fresh .
Ingredients
Directions
SPATZLE3 call-purpose flour1 ds paprika1 ts salt4 ea eggs, slightly beaten1 ds ground nutmeg3/4 cwater 1 ea boiling water Directions for Sauerbraten:Put meat in large bowl.
Bring to boil water, vinegar and the next 7ingredients, ending with the 1 garlic clove.
Cool and pour over meat;add pine twigs.
Cover and put in refrigerator, turning meat once ortwice a day (if top or bottom round is used, it should marinate for 48 -72 hours.
For eye of round, 24 - 40 hours.
) When ready, remove meat fromthe marinade; strain marinade and reserve.
Rub meat with flour mixedwith salt and pepper.
Brown on all sides in hot fat, bveing sure not topierce meat.
Put meat on rack; add sliced onion, carrot, tomatoes,strained marinade, and water.
Cover and simmer for 2 1/2 hours, or untilmeat is trender, turning once or twice.
Remove meat and thicken liquidwith flour mixed with a little cold water.
Simmer gor a few minutes.
Adjust seasoning if mecessary.
A little white wine or sour cream can beadded to gravy, if desired.
DIRECTIONS FOR SPATZLE:Sift flour with salt and spices.
Add eggs and water.
Beat batter untilthick and smooth.
Dampen the end of a small cutting board.
Put on 3/4cup of the dough.
With a spatula, smooth a samll amount of the doughvery thin.
Cut off small strips of dough into a large pot of boilingsalted water.
Dip spatula into water several times during cutting.
Ifdough is too thin to hold together, add a little flour.
Cook untiltender, about 5 minutes.
Lift out with a slotted spoon, drain and placein serving dish.
Continue with remaining dough, adding a little fresh .
