Nuremberg Sauerbraten

For all who love strawberries:

Editor’s note: This collection of recipes was compiled from one of the largest private collections of cookbooks from the 17th to the 19th century, and the language was carefully adapted to modern usage.

The ingredients are used to make a marinade, which is boiled briefly, left to cool and then the meat is placed in it. It must be covered with the marinade. Leave the meat to cool in the marinade for 2-3 days, turning it daily. After that the meat is taken out, dabbed dry and fried in hot fat. Add a little marinade and cook for 80-90 minutes, basting regularly.

If necessary, add more hot water or marinade. When the meat is tender, take it out, keep it warm, mix the flour with the whipped cream and thicken the sauce with it. Season to taste with salt, pepper and sugar.

Naturally, Bavarian potato dumplings are served with the Nuremberg Sauerbraten.

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