Sauerbraten & Kartoffelkloesse (Potato Balls)
tara
A German Favorite, the Schreiner Way!
ingredients
- Sauerbraten:
- 4 lb. piece Shoulder or Rump Roast
- 1 large Yellow Onion, sliced
- 1 pint Vinegar
- Water
- 2 tsp. Salt and Pepper
- Pickling Spice
- 1 Bay Leaf
- 12-14 Gingersnaps, crushed
- Kartoffelkloesse:
- 3 cups Potatoes, riced
- 1 Egg
- 1/2 cup Flour
- 1/2 tsp. Salt
- 1/4 tsp Pepper
directions
- 1
Sauerbraten:
- 2
Place meat in large stock pot and add vinegar and enough water to cover meat completely. Add onion, bay leaf, pickling spice, salt and pepper. Cover and put in refrigerator for 3 days turning daily.
- 3
Drain and reserve liquid. Pat dry meat and brown all sides over medium heat. Add liquid, cover and cook on low heat for about 2 hours.
- 4
Remove meat, strain liquid back into pot and add gingersnaps to create a thick gravy. Cook about 10-15 minutes. Pour gravy over meat and serve with potato balls and red cabbage.
- 5
Kartoffelkloesse:
- 6
Boil potatoes; cool, peel and rice. Add unbeaten egg, flour, salt and pepper. Lightly flour hands and mix, then roll into 12 balls. Drop into boiling water and cook uncovered for about 15 minutes. They are finished when they float to the top. Scoop them out and put on platter with gravy.
Source: tara
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