Title: Sauerbraten Mit Spatzle (Pot Roast with Dumplings)
Categories: Main
Yield: 6 Servings
| SAUERBRATEN |
| 5 | lb | Pot roast |
| 4 | c | Water |
| 4 | c | Wine vinegar |
| 1 | | Onion, coarsley chopped |
| 2 | | Bay leaves |
| 10 | | Peppercorns |
| 5 | | Whole cloves |
| 1/2 | | Rind of 1/2 of a lemon |
| 1 | tb | Sugar |
| 1 | | Garlic clove |
| 2 | | Fresh pine twings, |
| 1 | | All-purpose flour |
| 2 | tb | Fat |
| 1 | | Onion, sliced |
| 1 | | Large carrot, sliced |
| 3/4 | c | Canned tomatoes |
| 2 | c | Water |
| 2 | c | Marinade |
| 1 | | Spatzle |
| SPATZLE |
| 3 | c | All-purpose flour |
| 1 | ts | Salt |
| 1 | ds | Ground nutmeg |
| 1 | ds | Paprika |
| 4 | | Eggs, slightly beaten |
| 3/4 | c | Water 1 ea boiling water |
Directions for Sauerbraten: Put meat in large bowl. Bring to boil water,
vinegar and the next 7 ingredients, ending with the 1 garlic clove. Cool
and pour over meat; add pine twigs. Cover and put in refrigerator, turning
meat once or twice 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 from the marinade; strain marinade and reserve. Rub meat with
flour mixed with salt and pepper. Brown on all sides in hot fat, bveing
sure not to pierce meat. Put meat on rack; add sliced onion, carrot,
tomatoes, strained marinade, and water. Cover and simmer for 2 1/2 hours,
or until meat is trender, turning once or twice. Remove meat and thicken
liquid with flour mixed with a little cold water. Simmer gor a few minutes.
Adjust seasoning if mecessary. A little white wine or sour cream can be
added to gravy, if desired. DIRECTIONS FOR SPATZLE: Sift flour with salt
and spices. Add eggs and water. Beat batter until thick and smooth.
Dampen the end of a small cutting board. Put on 3/4 cup 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 a little flour. Cook until tender, about 5 minutes. Lift out with a
slotted spoon, drain and place in serving dish. Continue with remaining
dough, adding a little fresh