Swabian Sauerbraten

For the marinade, chop the vegetables and finally add the milk type to taste. Put the sauerbraten meat in the marinade for 2-6 days. If they have less time, you can also bring the marinade to a boil and put the meat after it cools down.

The marinade must cover the meat, if not, it must be turned a few times.

Roast:

Remove meat from marinade and pat very well with paper towels. Fry in hot fat all around. Add fresh onion slices, parsley and grated carrot. Now pour some of the strained marinade and a stock cube. Cook on low heat with the lid closed for about 90-120 minutes, adding marinade or water if necessary. Add marinade or water if necessary.

Now remove the roast, stir the flour with sour cream and add to the sauce form. Bring to the boil and pass the sauce through a sieve. Add a little sour cream, but do not let it boil up.

Serve with spareribs or potato dumplings (made from boiled potatoes) and possibly red cabbage, and drink a Trollinger or Schwarzriesling wine.

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