Place of origin: Germany
The name means "sour roast".
A German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and traditionally, horse. Before cooking, the cut of meat is marinated for three to ten days in a mixture of vinegar or wine, water, herbs, spices, and seasonings.
This dish is perfect for a meat lover. A meat that had been marinated for several days, combined with gravy source and potato dumpling. Looks simple but takes great amount of time to prepare, and that is why the flavor will amaze you.
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