Quick Easy Sauerbraten Recipe

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   Recipe from the first lady in 1975, Mrs. Gerald Ford and a Recipe from the Vice Presidents wife in 1975, Mrs. Nelson Rockefeller.

Enjoy recipes from an old cookbook made years ago from a rural community plus a recipe from the White House during that time.

Quick Easy Sauerbraten Recipe

Sauerbraten Recipe

   Ingredients required
4 lb piece of beef, rump, chuck
one cup vinegar
3 cups water
one medium size sliced onion
3 tablespoons whole mixed spice
1 tablespoon of salt
one sliced carrot
2 1/2 tablespoons shortening
1/3 cup flour
1/4 cup sugar

Preheat oven 300 degrees

Instructions for Sauerbraten Recipe

   Mix vinegar, water, onion, spices, salt and carrots in a glass, enamel or earthenware bowl. In refrigerator, pickle meat in this brine for three or four days, turning over several times. Drain meat and wipe it dry, saving remaining brine for the gravy. Grease heavy roasting pan with shortening. Brown meat on both sides. Add part of the marinade and cover tightly, then roast in 300 degree oven for about 2 hours. When meat is almost done sprinkle sugar over meat. Roast 5 to 10 minutes more, turning meat while roasting until sugar is dissolved. Thicken remaining marinade with flour. Mix well and pour over meat. Roast meat for half hour or more until gravy is thick. Serves six to eight.

Streamlined Sauerbraten Recipe

   Ingredients required
4 lb piece of beef, rump, chuck
4 lb top or bottom round or rump
1 package 15-minute meat marinade
2/3 cup white vinegar
4 whole cloves
4 peppercorns
one bay leaf
one onion, slice
one carrot, slice crosswise
one rib celery, sliced
2 tablespoon vegetable oil or margarine
2 tablespoons of flour
1/3 cup finely crushed gingersnaps, about 12 to 14

Instructions for Streamlined Sauerbraten Recipe

   Mix marinade and vinegar, blend thorooughly, add cloves, peppercorns, bay leaf, onion, carrot and celery. Place meat in marinade mixture. Pierce all surfaces of meat deeply and thoroughly with fork. Marinate only 15 minutes, turning several times. Cover tightly and simmer over low heat until meat is nearly tender, about 1 and 1/2 hours. Remove meat. Pass vegetables and gravy through sieve, measure the puree and if necessary, and water to make 2 and 1/2 cups. Set Aside. Heat oil or margarine in dutch oven or heavy skillet with tight-fitting lid, blend in flour and brown to a rich golden color, reduce heat, add puree mixture, stirring constantly. Return meat to pot, cover it continue cooking over low heat on top of stove about 1/2 hour more, or until meat is tender. Remove meat to heated platter. Add crushed Ginger Snaps to pot juices, blend well. Cook until thickened, serve over meat. Cut thin slices at 30° angle. Serves six to eight. Baking time is 2 1/2 to 3 hours.

List of Beef Recipes

Bavarian Cabbage Rolls with Beef
Beef Paprika
Beef Stew
Bohemian Goulash
Corn Beef
Meat Loaf
Sloppy Joes
Spaghetti Sauce
Stuffed Cabbage
Swedish Meatballs
Veal Cutlet Veal Parmigiana

Baking Abbreviations
tsp. - teaspoon
Tbsp. - tablespoon
C. - cup
pt. - pint
qt. - quart
pk. - peck
bu. - bushel
oz. - ounce, ounces
lb. - pound, pounds
sq. - square
min. - minute, minutes
hr. - hour, hours
mod. - moderate, moderately
doz. - dozen
Simplified Measures
dash - less than 1/8 teaspoon
3 teaspoons = 1 tablespoon
16 tablespoon = 1 cup
1 cup = 1/2 pint
2 cups = 1 pint
2 pints (4 cups) = 1 quart
4 quarts(liquid) = 1 gallon
8 quarts(solid) = 1 peck
4 pecks = 1 bushel
16 ounces = 1 pound
2 tablespoon = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
14 tablespoons = 7/8 cup