Sauerbraten with Spaetzle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 809 cal. | (39 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 12.5 μg | (417 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,381 mg | (35 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 8.4 mg | (56 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 13.9 mg | (174 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 269 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the spaetzle
- 300 grams Pastry flour
- 200 milliliters water
- 3 eggs
- ½ tsp salt
- Ingredients
- 1 ½ kilograms Beef (such as shoulder)
- For the marinade
- 2 onions
- 4 cloves
- 1 bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery)
- 300 milliliters dry Red wine
- 150 milliliters White vinegar
- 1 bay leaf
- 1 tsp peppercorns
- 1 tsp Juniper berries
- 40 grams clarified butter
- 250 milliliters Beef broth
- 2 Tbsps Tomato paste
- 2 slices Black bread
- sauce thickener (if desired)
- 20 grams Dark chocolate
- salt
- peppers
- sugar
Preparation steps
Rinse meat, pat dry, tie with kitchen string and place in a bowl with a lid. Peel the onions and stud with the cloves. Rinse, trim and coarsely chop the soup vegetables. In a saucepan, bring the onions, soup vegetables, red wine, vinegar, spices and 1 1/2 liters (approximately 6 cups) of water to a boil, let cool and pour over the meat. Cover and marinate in the refrigerator up to 3 days, turning the meat occasionally in the marinade.
Heat the clarified butter in a Dutch oven. Lift the meat from the marinade, pat dry and sear on all sides. Stir in the broth, 250 ml (approximately 1 cup) of the liquid marinade, the tomato paste and crumbled rye bread and bring to a boil. Reduce the heat to a simmer, cover and cook over medium heat, stirring occasionally for 2 hours. Remove the meat, cover in foil and let stand 10 minutes. Strain the sauce through a sieve, season with salt, pepper and sugar and bring to a boil. If desired, mix the cornstarch with a little cold water, stir into the boiling sauce and cook, stirring until thickened, about 1 minute. Stir in the chocolate and heat until melted.
For the spaetzle: In a bowl, stir together the flour, salt and a little water until smooth, stir in the eggs and gradually add the remaining water until the dough is thick and smooth.
Bring a large pot of salted water to a boil. Working in batches, push the spaetzle dough through the holes of a spaetzle maker into the simmering water and cook until the spaetzle rise to the surface. Drain, rinse under cold water and drain well.
Repeat the procedure until all the dough is used.
Heat a little butter in a skillet, add the spaetzle and toss until heated through. Slice the meat and serve with the spaetzle, drizzled with sauce. Serve hot.
