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Sauerbraten, Karl Ratzsch's Old World Restaurant Style

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6536
Energy (kCal)476.9072
Carbohydrates (g)38.9249
Total fats (g)25.8275
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim meat of all but a thin layer of fat; place in a glass bowl. | 2. Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix. | 3. Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day. | 4. (The flavor is more intense with each day that passes). | 5. Remove meat from marinade; reserve marinade; pat meat dry with paper toweling. | 6. Heat shortening in dutch oven. | 7. Brown meat on all sides. | 8. Remove fat from pan. | 9. Pour marinade over meat. | 10. Roast uncovered at 350 degrees for 30 minutes. | 11. Cover; continue roasting 2 1/2- 3 hours, or until meat is tender. | 12. Remove meat to platter. | 13. Strain marinade; remove fat and return marinade to pan. | 14. Stir in gingersnap crumbs. | 15. Heat until thickened; strain again. | 16. Slice meat and serve with gravy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef rump roast 1 boneless boneless - - - -
    water 4 cups 0.0 0.0 0.0 0.0
    red wine vinegar 2 cups 90.82 1.2906 0.1912 0.0
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    celery 3/4 cup chopped 12.12 2.2498 0.5227 0.1288
    salt 1/4 teaspoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    pickling spice 1 teaspoon - - - -
    vegetable shortening 2 tablespoons 230.4 0.0 0.0 25.6
    gingersnap 24 crushed - - - -

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



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