Title: Spreewaelder Sauerbraten
Categories: Meat
Yield: 1 Servings
| 1 | | Beef roast |
| | | Bacon for wrapping |
| 1 | bn | Soupgreens |
| | | Mushrooms,dried |
| | | Wine red or white |
| 1 | | Bayleaf |
| 1 | ts | Peppercorns |
| 1 | ts | Salt |
| 2 | pn | Pepper |
| | | Lemonpeel, grated |
| | | Basil, Estragon to taste |
| 1 | | Onion, chopped |
| | | Cornstarch |
1.Rub the meat with the seasons and than wrap the bacon around meat. 2. Put
into a glas bowl; add bayleaf and peppercorns, smashed and pour the wine
all over it. Put something heavy on top of meat, it MUST be covered with
wine at all times. Let stand for about 2-5 days in a cool place. 3.Take
meat out of the marinade and dry.Fry in very hot fat on all sides until
good and brown. 4. Add the cleaned and chopped soupgreens and the
mushrooms(If you like also one finely chopped onion) 5.Add some of the
marinade, just as much as needed.After 2 hours the meat is done, take it
out and slice thinly and keep warm. 6. Bind the gravy with some cornstarch
and serve with potatoes or dumplings. recipe from C.Wulf translated by
Brigitte Sealing Cyberealm BBS 315-786-1120