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Sauerbraten

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.8556
Energy (kCal)915.39
Carbohydrates (g)217.1853
Total fats (g)0.16
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring vinegar, water, spices, and onion to boil. Allow to cool for a half an hour or more. Place beef in a glass or porcelain container sufficient in size to allow the beef to be adequately covered by the marinade. You can add a little more water and vinegar (1:1 ratio) to cover. Pour marinade over the beef, cover and refrigerate for a minimum of 3 days, turning once a day. | 2. Strain vegetables from solution. Reserve solution. Thoroughly brown beef in hot oil, transfer to roasting pan or crock pot and cook in solution like a pot roast.* Remove meat and return a portion of the solution to a pan depending how much gravy you want. Add enough gingersnaps to thicken to a moderately thin gravy.) Slice meat and serve with spaetzels, potato dumplings, or potato pancakes and red cabbage. | 3. *Suggestion: cook in a crock-pot on low for 6-8 hours until tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red wine vinegar 1 cup 45.41 0.6453 0.0956 0.0
    water 1 1/4 1/4 0.0 0.0 0.0 0.0
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    pickling 1 tablespoon - - - -
    juniper berry optional 3 -4 - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    beef roast 2 -4 boneless cut 0.0 0.0 0.0 0.0
    vegetable oil - - - -
    ginger snap 10 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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