Schwäbischer Sauerbraten Mit Mafaldine Und Schmelze – Braised Beef In Red Wine & Vinegar Sauce

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I had  this beef marinated since last sunday, so today the day has finally come : Sauerbraten 🙂
I started cooking this at 10.30 an, so by 1 pm I was finally rewarded with this wonderful dish, which was as good as any beef dish can be.
When I was a child, you could get this in most restaurants in the area where I grew up (Baden Wurttemberg) and you could also find it in many homes as sunday lunch. It is an easy dish to prepare, but boy o boy have I been served some crap labeled “sauerbraten” in a couple of so called “German Restaurants” around the world.
However, today’s sauerbraten was just perfect. Super tender but not falling apart, tart but not sauer and although I usually serve this with Semmelknödel, the Mafaldine with Schmelze were a perfect substitute.

Bon Appetit !   Lasst’s Euch Schmecken !

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Schwäbischer Sauerbraten

Schwäbischer Sauerbraten

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15 comments

  2. What can I say? I love sauerbraten. Potato pancakes are easily made, but I prefer it with noodles or schnitzel. One of my favorite meals while I was in Germany. After the wonderful breakfasts. There is nothing in the world like a German breakfast. There is also nothing in the world like sauerbraten. The real sauerbraten, not the knock off type I have tried in the past.

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    1. Absolut richtig! There is nothing better than an authentic German breakfast.

      I am still an advocate of having delicious potato pancakes with my Sauerbraten, call me
      a traditionalist, but there is something about the combination that does the dish justice.

      There is nothing wrong with other starches such as egg noodles or rice with Sauerbraten; however, for me personally potato pancakes are a must have.

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  3. Hi Jack,
    potato pancakes (latkes)are not a typical side dish, especially not for sauerbraten.
    Roesti on the other hand would of course fit excellent.
    However, in my opinion one should combine the food one fancies 🙂 Cheers

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    1. Chef Hans, I always thought Roesti was more a Swiss influenced recipe than a Bavarian recipe.
      Naturally, tucked between Austria and Switzerland the influences must have crossed frontiers back and forth and I suppose they can all rightly claim Roesti as a traditional dish unique to the region. What is your opinion Chef, Bavarian in origin, or Swiss?

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  9. Dear Chef Hans,
    thank you for bringing so many great “old fashioned” recipes back to live. Specially the Schwaebische Kueche is getting a great exposure from your postings. Great job!!!
    Regards
    Thomas

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  10. You are right. Few German restaurants get it right. My best experience was in Pomerode, Brazil (99%) German. I was in heaven for three days. The sausages were unbelievable with real German potatoe salad, hausenfeifer, ……

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    1. Hi Dennis,
      its Hasenpfeffer. (Rabbit stew in it’s own blood)
      I used to cook that all the time while I was an apprentice in the Black Forrest 🙂
      Cheers and Guten Appetit 🙂
      Hans

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