Mader's Sauerbraten
Mader’s German Restaurant in Milwaukee, Wisconsin, serves this sirloin roast with their homemade dumplings.
3 cups red wine vinegar
2 cups cold water
1 medium onion, diced in large pieces
2 tablespoons pickling spice
1/4 cup salt
1 carrot, sliced
1 (4 pound) beef sirloin roast
1/4 cup packed brown sugar
1/4 to 1/2 pound gingersnaps (depending on thickness desired)
Mix vinegar, water, onion, pickling spice, salt and carrot in bowl. Pickle meat in this brine in refrigerator seven days, turning occasionally.
When ready to cook, remove meat from brine. Save brine to make gravy later.
Roast meat in roasting pan, uncovered, in 325 degree F oven for 1 1/2 hours or until brown on both sides and almost done.
Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning meat while roasting, until sugar is dissolved and meat is browned.
In medium-size saucepan, combine half of brine the meat was pickled in and any drippings from roasting meat. To this mixture, add gingersnaps and cook until thick and dissolved. Serve over sliced meat and dumplings.
Makes about 8 servings.
Mader's Dumplings
4 to 5 russet potatoes, unpeeled
1 to 1 1/2 cups flour (divided)
1 egg
1 tablespoon salt
Pinch of black pepper
1/2 teaspoon grated onion
Stuffing croutons (do not use seasoned croutons)
Cook potatoes in boiling water until tender; drain and cool. Refrigerate overnight. Next day, peel and grate potatoes. Add 1 cup flour, egg, salt, pepper and onion; mix until smooth. Add additional flour gradually to form dumpling mixture that will hold together. Form into balls the size of an egg.
Into each dumpling, insert 2 to 3 croutons, then again form into a ball. When ready to cook, drop dumplings into gently boiling salted water and cook 8 to 10 minutes. Dumplings are done when they turn and float to top and are no longer gummy inside.
Mader’s German Restaurant in Milwaukee, Wisconsin, serves this sirloin roast with their homemade dumplings.
3 cups red wine vinegar
2 cups cold water
1 medium onion, diced in large pieces
2 tablespoons pickling spice
1/4 cup salt
1 carrot, sliced
1 (4 pound) beef sirloin roast
1/4 cup packed brown sugar
1/4 to 1/2 pound gingersnaps (depending on thickness desired)
Mix vinegar, water, onion, pickling spice, salt and carrot in bowl. Pickle meat in this brine in refrigerator seven days, turning occasionally.
When ready to cook, remove meat from brine. Save brine to make gravy later.
Roast meat in roasting pan, uncovered, in 325 degree F oven for 1 1/2 hours or until brown on both sides and almost done.
Sprinkle brown sugar over meat and roast 5 to 10 minutes more, turning meat while roasting, until sugar is dissolved and meat is browned.
In medium-size saucepan, combine half of brine the meat was pickled in and any drippings from roasting meat. To this mixture, add gingersnaps and cook until thick and dissolved. Serve over sliced meat and dumplings.
Makes about 8 servings.
Mader's Dumplings
4 to 5 russet potatoes, unpeeled
1 to 1 1/2 cups flour (divided)
1 egg
1 tablespoon salt
Pinch of black pepper
1/2 teaspoon grated onion
Stuffing croutons (do not use seasoned croutons)
Cook potatoes in boiling water until tender; drain and cool. Refrigerate overnight. Next day, peel and grate potatoes. Add 1 cup flour, egg, salt, pepper and onion; mix until smooth. Add additional flour gradually to form dumpling mixture that will hold together. Form into balls the size of an egg.
Into each dumpling, insert 2 to 3 croutons, then again form into a ball. When ready to cook, drop dumplings into gently boiling salted water and cook 8 to 10 minutes. Dumplings are done when they turn and float to top and are no longer gummy inside.
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