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Ingredients
Fleischmarinade
- 2 Zwiebeln, halbiert
- 500 g Rotwein, trocken
- 200 g Rotweinessig
- 2 TL Salz
- 2 TL Zucker
- ¼ TL Pfeffer, gemahlen
- ¼ TL Nelken
- ¼ TL Piment, gemahlen
- 10 Wacholderbeeren
- 2 Lorbeerblätter, getrocknet
- 800 g weisses Kalbfleisch aus der Oberschale (aus der Schulter), in Würfeln (ca. 2 cm)
Semmelknödelteig
- 300 g Brötchen (3-4 Stück), 2-3 Tage alt, in dünnen Scheiben (1 cm), siehe Tipp
- 5 Stängel Petersilie, frisch, Blätter abgezupft
- 80 g Zwiebeln, halbiert
- 25 g Bratbutter
- 220 g Milch
- 3 Eier
- 1 TL Salz
- 2 Prisen Pfeffer, gemahlen
- 2 Prisen Muskatnuss, gemahlen
- Bratbutter zum Einfetten
Sauerbratenragout und Fertigstellung
- 1 Zwiebel, halbiert
- 40 g Bratbutter
- 100 g Wasser
-
1
geh. TL Fleischbouillon Paste
or 1 Fleischbouillonwürfel -
1
TL Zuckerrübensirup
or 1 TL Zucker - 80 g Rosinen, alle Sorten
-
140
g Gewürzprinten, in Stücken
or 140 g Pumpernickel-Brot, in Stücken - 100 g Rahm
- Nutrition
- per 1 Portion
- Calories
- 3073 kJ / 734 kcal
- Protein
- 40 g
- Carbohydrates
- 58 g
- Fat
- 32 g
- Fibre
- 5.1 g
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