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Suggest a better descriptionIn a large bowl stir together well the wine, vinegar, 1 cup water, 3 of the onions, quartered, celery leaves, salt, sugar, mustard seeds, nutmeg, cloves, peppercorns, parsley, and bay leaves. Add the meat and let it marinate, covered and chilled, turning occasionally, for 3 to 4 days. Remove the meat from the marinade and reserve the marinade. Season the meat with salt and pepper. In a kettle heat the clarified butter over moderately high heat until it is hot but not smoking. Add the meat and brown on all sides. Add the reserved marinade and gently simmer the mixture, covered, for 3 1/2 to 4 hours, or until the meat is tender. Transfer the meat to a cutting board. Strain the cooking liquid and skim off the fat. Transfer 1/2 cup of the cooking liquid to a saucepan, bring to a boil, and stir in the gingersnaps and the remaining liquid, a little at a time, stirring. Boil the sauce, stirring, until it is thickened and add salt and pepper to taste. Slice the meat and serve it with the sauce and potato dumplings. Yield: 8 servings Per serving: 1158 Calories (kcal); 40g Total Fat; (40% calories from fat); 11g Protein; 121g Carbohydrate; 66mg Cholesterol; 11839mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 1 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9395 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (3879g) | ||
Recipe Makes: 1 | ||
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Calories: 7150 | ||
Calories from Fat: 3374 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 374.9g | 500 % | |
Saturated Fat 147.2g | 736 % | |
Monounsaturated Fat 155.7g | ||
Polyunsanturated Fat 19.2g | ||
Cholesterol 1448.6mg | 446 % | |
Sodium 15347.7mg | 529 % | |
Potassium 7594.5mg | 200 % | |
Total Carbohydrate 248.7g | 73 % | |
Dietary Fiber 43.7g | 175 % | |
Sugars, other 205g | ||
Protein 565.3g | 808 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7150
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