Tuesday, May 15, 2012

Mother's Day Meal

I actually cooked a meal for myself on Mother's Day. I had considered ordering out for pizza but there was something in the back of my mind that I've wanted now for a few weeks.

I have this ancient cookbook, Ideals Quick & Easy Gourmet Treasury Cookbook. It's one of those I got out of a sales bin somewhere for pennies and published in 1979. There's a recipe in it, Speedy Sauerbraten, that I used to make several times a year. For some reason, that recipe popped into my head at the end of last month. So, I got all the ingredients and made it for Mother's Day. It makes a lot so I had 2 more meals in addition to a hearty German-based supper.

Essentially, it's a sauce, with raisins, into which pre-cooked roast beef is added and simmered for 15 minutes. I used sliced deli roast beef, but any kind of leftover beef would work. Add noodles and Green Giant nibblets corns in butter sauce and it's a good meal. I don't think it tastes the best when cold but it's really good when hot.

I've made the "real" sauerbraten only once. It involves soaking your beef for days in an acidic bath. It's worth it if you have the time, because the meat is incredibly flavored and just disintegrates once cooked. The leftovers are also phenomenal in sandwiches but it takes 3 days to do and, by that time, I wouldn't care if I cooked it or not. With this recipe, I can have close to real sauerbraten in 30 minutes. A nice beer or a glass of red wine would have made this meal even better. I had a glass of milk and a Prednisone. Oh well.

Beverage:  tea


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