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Sauerbraten - German Pot Roast

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6986
Energy (kCal)514.4608
Carbohydrates (g)117.4423
Total fats (g)0.1632
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place beef in deep dish; not metal; add all ingredients except gingersnaps. | 2. Cover and let stand in refrigerator 3 to 5 days; turning several times. | 3. Take meat out of liquid; brown on all sides like pot roast. | 4. Add marinade and simer 3 to 4 hours. | 5. Remove meat and strain marinade; return to heat and thicken with ground gingersnaps. | 6. Serve with Potato dumplings and Red cabbage. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rump roast 5 -6 0.0 0.0 0.0 0.0
    cider vinegar 1 cup 50.19 2.2227 0.0 0.0
    water 1 cup 0.0 0.0 0.0 0.0
    onion 1 sliced 60.0 14.01 1.65 0.15
    lemon 1 sliced 1.2808 0.4116 0.0486 0.0132
    bay leaf 2 - - - -
    pickling spice 2 tablespoons 0.0 0.0 0.0 0.0
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    gingersnap 8 ground - - - -

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



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