Sauerbraten (German Pot Roast with Potato Dumplings)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 915 cal. | (44 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 29.4 μg | (49 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 27.6 mg | (230 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 12.4 μg | (413 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 2,172 mg | (54 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 9.6 mg | (64 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 14.5 mg | (181 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 16 g |
Ingredients
- For the beef
- 1 ½ kilograms Beef (shoulder)
- For the marinade
- 2 onions
- 4 cloves
- 1 bunch Soup vegetables
- 300 milliliters Red wine (dry)
- 150 milliliters White vinegar
- 1 bay leaf
- 1 peppercorns
- 1 Juniper berries
- 40 grams clarified butter
- 250 milliliters Beef broth
- 2 Tbsps Tomato paste
- 2 slices Black bread
- 4 Tbsps raisins
- salt
- peppers
- sugar
- 100 grams Whipped cream
- For the potato dumplings
- 1 ¼ kilograms potatoes
- 150 grams Pastry flour
- 2 eggs
- salt
- 2 Tbsps cornstarch
Preparation steps
For the meat and pot roast: Rinse the meat, pat dry, truss with kitchen string and place in a bowl with a lid. Peel the onions and stud with cloves. Rinse the soup vegetables, trim and coarsely chop. Transfer the onions and soup vegetables to a stock pot along with 1.5 liters (approximately 6 cups) water, the red wine, vinegar and spices. Bring to a boil then remove from the heat and let cool. Pour over the meat, cover and let marinate in the refrigerator for up to 3 days, turning the meat occasionally. Remove the meat from the marinade. Heat the butter in a large roasting pan and sear the meat until golden brown on all sides. Deglaze with the broth and 250 ml (approximately 1 cup) marinade. Add the tomato paste and crumbled bread and braise in a preheated oven (180°C) (approximately 350°F) for 2 hours. Remove the meat from the braising liquid, cover with aluminum foil and let rest for 10 minutes. Soak the raisins in warm water. Strain the sauce through a sieve into a saucepan, season with salt, pepper and sugar and then stir in the sour cream and raisins. Bring to a boil.
For the potato dumplings: Peel the potatoes, rinse and cook in boiling salted water for 20 minutes, until fork-tender. While still hot, press through a potato ricer and then mix in the flour, eggs and a pinch of salt until just combined. Bring a large pot of salted water to a boil. Whisk the cornstarch with a little cold water until smooth then whisk into the boiling water. With wet hands, form the potato mixture into dumplings, add to the boiling water then reduce the heat and simmer for 20 minutes, or until the dumplings float to the surface.
