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Sauerbraten with Potato Dumplings

Recipe photo courtesy of Marcus Nilsson

To cut nice, neat slices of roast, cook and refrigerate it the day before serving. Slice the roast cold, and reheat the slices in the sauce.

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  • In the kitchen with Peter
    12 OCT, 2014
    Living in a German household, this is the special dinner that we have on Christmas Day. The cooking process is fairly long and the marinating of the meat is usually for 3-4 days in a similar one like this, but more vinegar and some milk. An incredible tender meat with a rich, creamy gravy made from the marinade. You can use a cheaper cut of meat, usually a hearty chuck roast works very well. We will have to try this shorter version to enjoy during the year!
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