Sauerbraten Wine, Grapes and Almonds (German Pot Roast)

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Sauerbraten Wine, Grapes and Almonds (German Pot Roast)
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Health Score:
7,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
916
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie916 kcal(44 %)
Protein55 g(56 %)
Fat61 g(53 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Automatic
Vitamin A0.9 mg(113 %)
Vitamin D1 μg(5 %)
Vitamin E7.7 mg(64 %)
Vitamin K37.3 μg(62 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin23.8 mg(198 %)
Vitamin B₆0.8 mg(57 %)
Folate101 μg(34 %)
Pantothenic acid2.1 mg(35 %)
Biotin14.6 μg(32 %)
Vitamin B₁₂12.4 μg(413 %)
Vitamin C16 mg(17 %)
Potassium1,502 mg(38 %)
Calcium167 mg(17 %)
Magnesium110 mg(37 %)
Iron7.4 mg(49 %)
Iodine21 μg(11 %)
Zinc13.7 mg(171 %)
Saturated fatty acids28.1 g
Uric acid322 mg
Cholesterol221 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
500 milliliters white wine
375 milliliters Vinegar
Soup vegetables
1 teaspoon peppercorns
6 cloves
1 Cinnamon stick
1 kilogram Beef
salt
freshly ground pepper
2 tablespoons vegetable oil
375 milliliters Whipped cream
5 tablespoons sauce thickener
200 grams Grape
2 tablespoons Almond slivers
How healthy are the main ingredients?
BeefWhipped creamGrapeclovessalt

Preparation steps

1.

Bring the wine and vinegar to a boil. Add the chopped vegetables and spices then remove from the heat and let cool. Add the meat, cover and marinate in the refrigerator for 2-3 days.

Strain the marinade. Pat the meat dry and season with salt and pepper. In a large roasting pan, heat the oil and sear the meat on all sides. Add the vegetables from the marinade then deglaze with 250 ml (approximately 1 cup) marinade. Cover and simmer for about 1 hour.

Remove the meat from the pan, cover and let rest for about 15 minutes. Strain the braising liquid into a clean saucepan, add the cream and bring to a boil. Whisk the cornstarch with a little water, add to the gravy and stir until thickened. Add the halved grapes and season with salt and pepper. Stir in the toasted almonds. Slice the meat and serve with sauce, spaetzle and chanterelles, if desired.