Sauerbraten question
Kris wrote:
> On Apr 12, 1:29 pm, Janet Wilder > wrote:
>> Kris wrote:
>>> On Apr 11, 9:24 pm, Janet Wilder > wrote:
>>>> I had it in a famous (but I forgot the name) German restaurant in
>>>> Milwaukee and it was fabulous. So wonderful, that it was days before I
>>>> could forget I ate it <g>
>>> Was it Mader's? That's quite famous.
>> Yes! That's the one.
>>
>> --
>> Janet Wilder
>> way-the-heck-south Texas
>> spelling doesn't count
>> but cooking does
>
> Here's a "Mader's sauerbraten" recipe I found, FWIW...
>
> Mader's Sauerbraten
>
> Source: Mader’s German Restaurant — Milwaukee, Wisconsin
>
> 3 cups red wine vinegar
> 2 cups cold water
> 1 medium onion, diced in large pieces
> 2 tablespoons pickling spice
> 1/4 cup salt
> 1 carrot, sliced
> 1 (4 pound) beef sirloin roast
> 1/4 cup packed brown sugar
> 1/4 to 1/2 pound gingersnaps (depending on thickness desired)
>
> Mix vinegar, water, onion, pickling spice, salt and carrot in bowl.
> Pickle meat in this brine in refrigerator seven days, turning
> occasionally.
>
> When ready to cook, remove meat from brine. Save brine to make gravy
> later.
>
> Roast meat in roasting pan, uncovered, in 325 degree F oven for 1 1/2
> hours or until brown on both sides and almost done.
>
> Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning
> meat while roasting, until sugar is dissolved and meat is browned.
>
> In medium-size saucepan, combine half of brine the meat was pickled in
> and any drippings from roasting meat. To this mixture, add gingersnaps
> and cook until thick and dissolved. Serve over sliced meat and
> dumplings.
>
> Makes about 8 servings.
>
> Mader's Restaurant Kartoffelklosse (Dumplings)
>
> 4 to 5 Idaho potatoes, washed (unpeeled)
> 1 to 1 1/2 cups flour (divided)
> 2 eggs
> 1 teaspoon salt
> White pepper to taste
> 1 tablespoon finely diced onion
> 2 teaspoons dried marjoram
> 2 teaspoons chopped chives
>
> Cook potatoes in boiling water until tender to fork tines, then drain
> and cool. Refrigerate overnight. Next day, peel and grate potatoes.
> Add1 cup of flour, eggs, salt, pepper, onion, marjoram and chives.
> Blend with wooden spoon.
>
> Add enough of remaining half-cup flour to form dumpling mixture that
> will hold together, making balls about size of an egg.
>
> Place dumplings in boiling water to cover. Return water to full boil,
> then reduce heat to simmer. Cook 25 minutes or until dumplings are
> cooked through and float to top of pot. Makes about 8 servings.
>
>
> Enjoy,
> Kris
Yikes! Sugar!
--
Jean B.
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