Quick Sauerbraten with Potato Dumplings

A quick version of the North German Sauerbraten with a sweet-and-sour sauce and raisins, served with homemade potato dumplings. The meat is cut thin so that it is done in 40 minutes.

By Timo · 3 servings · 40 minutes

Ingredients

  • 600 g beef rump
  • 150 ml cider vinegar
  • 150 ml water
  • 1 Stück onion
  • 2 Stück bay leaves
  • 1 TL peppercorns
  • 2 Stück cloves
  • 1 EL sugar
  • 40 g raisins
  • 1 EL cornstarch
  • 2 EL cooking oil
  • 600 g floury potatoes
  • 80 g flour
  • 1 Stück egg
  • 20 g butter
  • 100 g sour cream
  • salt
  • pepper

Method

  1. Peel the potatoes and boil them in salted water for about 20 minutes until cooked through.
  2. While the potatoes are boiling, slice the onion into rings. Bring the vinegar, water, bay leaves, peppercorns, cloves and sugar to a brief boil and let cool.
  3. Cut the meat into slices about 1 cm thick, season with salt and pepper and place them in the cooled marinade. Let it rest for about 15 minutes.
  4. Drain the potatoes, let them steam dry briefly and press them through a potato ricer. Knead with flour, egg, softened butter and a pinch of salt into a smooth dough and shape into 6 dumplings.
  5. Remove the meat from the marinade and reserve the marinade. Heat the oil in a large pan and sear the meat in batches for about 1 minute per side.
  6. Add the marinade, onion slices and raisins to the pan, return the meat, cover and simmer over low heat for about 15 minutes.
  7. Stir the cornstarch into a little cold water until smooth, stir it into the sauce and let it boil briefly. Stir in the sour cream and season with salt, pepper and sugar to taste.
  8. Let the dumplings simmer in salted water at a gentle boil for about 15 minutes, lift them out and serve together with the Sauerbraten and the sauce.