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Ritter's Inn Sauerbraten and Dumplings
1 sirloin tip roast (about 2 lbs.)
4 1/2 C. red wine vinegar (divided)
1/4 C. plus 1 T. pickling spice (divided)
1 C. chopped onion plus 1/4 C. diced onion (divided)
1 C. chopped carrot
1 C. chopped celery
1/2 of a 24 oz. loaf German rye bread, torn into medium-size pieces
1 C. chicken stock
1 3/4 C. flour (divided)
1 quart beef stock
1/2 C. white vinegar
4 oz. gingersnap cookies
1 1/2 C. sugar
3/4 C. vegetable oil
Marinate meat in mixture of 4 cups red wine vinegar, 1/4 cup pickling spice, 1 cup chopped onion, carrot and celery in covered container in refrigerator 5 days. Remove meat from marinade; reserve marinade.
Set meat, uncovered, in medium-size Dutch oven or roasting pan, to which about 1 to 2 cups of reserved marinade have been added. Marinade should reach a depth of about 1 inch in pan.
Bake at 350°F. 1 1/2 hours. When done, remove meat and cool slightly in order to cut.
While meat is cooking, make dumplings and gravy. To make dumplings, bring pot of water to boil. While water is heating, combine bread and chicken stock in large bowl. Saturate bread well. Add eggs, remaining 1/4 cup chopped onion and 1 cup flour. Stir by hand until stiff dough is formed. Shape into 2-inch balls and drop into boiling water. Cook 15 minutes or until dumplings float to top and are firm.
To make gravy, in 4-quart pot combine reserved marinade, using up to 4 cups, with beef stock, remaining 1/2 cup red wine vinegar, white vinegar, remaining 1 tablespoon pickling spice, gingersnaps and sugar. Simmer 30 minutes.
Combine oil with remaining 3/4 cup flour; stir until smooth. Gradually add to gravy, stirring constantly until thickened. If gravy is not stirred constantly, it will scorch. Mixture should be the consistency of thick gravy.
When done, strain gravy through a sieve and discard solid pieces.
To serve, slice meat and add to gravy in pot. Heat through. When meat is warmed, add dumplings and heat through.
Makes 6 to 8 servings.
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