![]() Transfer dutch oven from the stove top to the oven. Add all remaining ingredients except broth and cornstarch, cover and simmer for 1 hour. Pat meat dry, season with salt, add to dutch oven, and brown on all sides. 1 can beef or vegetable broth, with 1/2 cup broth reserved.So if you can’t find a turkey at the grocery store, don’t look at me.Įdna Siebert Utz’s Recipe as Shared by Phyllis Cook And depending on how may folks are at the table, we’ve got leftovers to use for lunches (like I did above) or dinners that are super quick to pull together.Ĭall me crazy, but this is what we’re having for Thanksgiving dinner. While this may not be a weeknight go to meal, it has certainly found a place at our table as a weekend supper. Considering that many traditional recipes call for the beef to be marinaded for up to five days, I think five hours definitely qualifies as quick. Through some searching around, I’ve also come to change my frame of reference for quick as far as Sauerbraten is concerned. I learned the hard way to keep an eye on the pot and added about a can of vegetable broth (I would have preferred to use beef broth but there was none in the cupboard) over the last 90 minutes of cooking, reserving about a half cup of broth to mix with cornstarch to thicken the juices into a smooth sauce. The third time I was rewarded with fall apart tender meat and a rich, tangy, but not overly sour sauce. We had pizza instead.īut as they say, the third time is the charm. The second time I made this I didn’t pay enough attention to what was going on in the oven and all my juices evaporated, leaving me with dry meat and a scorched pot. I didn’t leave myself enough time for all the cooking that it needed, and by the time our guests had arrived, our “Quick” Sauerbraten was nowhere near finished. The first time I tried to make it, I didn’t fully grasp how long the process was. So I let this recipe just sit for the longest time. ![]() Quick does not mean five hours of cooking. Quick means I can make it on a weeknight after work. To my frame of reference, quick means fast. It’s specifically called Quick Sauerbraten. I came to have a coworker’s family recipe for Sauerbraten. Because like a little black dress or sensible shoes, there’s always room for a good recipe. But before I throw the recipe away in a huff, I stop and ask myself whether the final dish was good. If I find it to be otherwise, I’m disappointed for sure. I don’t want to come off as judging a book by the cover or anything, but when someone calls a recipe “Quick This” or “Easy That” I expect it to be quick or easy.
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