FM's Sauerbraten Recipe
I use a few different technique's for this prestigious plate, But here is the most simple version that will make you a culinary hero when served.
Ingredients:(Marinade) Need to marinade for 2 days min. 3 days is better
3 1/4 cups cold water
2 cups cider vinegar
1 large Vidalia onion coursely chopped
1 lemon, cut into 8 wedges
2 to 4 whole bay leaves (dependent on style of flavor)
2 tsp salt
1 tsp pepper
1 tsp cloves
2 tsp pickling spice
3-4 lbs top round roast (or the same weight of your favorite game meat)
This is the Marinade, put all above ingredients in a medium to large glass or stainless bowl, and stir well.
Add meat to marinade when ready, meat needs to soak in marinade for min. of 2 but 3 days is best.
Rest of ingredients used after marinade soak.
1/3 cup veg. oil
1/3 cup all purpose flour
12 oz. beef broth
1/2 cup (packed) dark brown sugar
1 heavy cup gingersnap cookie crumbs
After marinade, preheat oven to 350 deg. Strain meat from most of Marinade and place in roasting pan.(save marinade) Roast meat approx.2-3 hrs until brown on outside and semi- tender (add small amounts of water if necessary to keep meat from drying up). Bring meat to carving board and slice into bite size chunks.
Strain marinade and dispose of solid ingredients, save accumulated juices from roasting pan, and add them to marinade.
In a large sauce pan, on the top of the stove. mix oil,and flour until medum brown color, slowly stir in srained marinade and boil until semi thick, stirring often. mix in cookie crumbs, and lower heat to a subtle temp. Add meat and cook slowly till desired thickness.
Mean while have egg noodles ready to serve, I prefer to boil them `El Dante' Style, then crisp fry the noodles in Olive oil before I plate the dish up.
