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This is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. —Patricia Rutherford, Winchester, Illinois
Nutritional Facts 4 ounces cooked beef with 3/4 cup vegetables and 1/2 cup cooking juices equals 626 calories, 33 g fat (12 g saturated fat), 197 mg cholesterol, 1,056 mg sodium, 17 g carbohydrate, 2 g fiber, 61 g protein.
Originally published as Sauerbraten in Taste of Home October/November 2008, p45
No More TearsTo reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Oct. 19, 2011 by lgibbs101
Almost as good as my great omas recipe. Very very good!
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