Authentic Sauerbraten Recipe Germany, Europe

First, roughly chop the root vegetables. Put all the ingredients for the marinade in a large pot, and bring to a boil. Place meat in a large plastic or porcelain bowl, then pour over with the hot marinade, so the meat is completely covered. Wait until the marinade cools completely then refrigerate for two days.

After two days, take the meat out of the marinade and pat dry. Season with salt and pepper and sear in hot oil. Filter the marinade and reserve the vegetables. Remove the meat from the pot, and add the reserved vegetables, then sauté them shortly. Add two tablespoons of tomato paste, and deglaze the pot with the marinade (add the marinade in two or three pours). Cover with a lid and simmer for 2 - 2 ½ hours, turning the meat occasionally. Add more liquid (water) if necessary. Once the meat is tender, remove from the pot and keep warm until ready to serve. Strain the sauce.

Cut the bread rolls into thin slices. Finely dice the bacon and the onions, then sauté. Boil milk, then pour over the bread slices, and stir with a wooden spoon. Add the eggs, the bacon, and the onions. Season with salt, pepper, and parsley. Knead with your hands, and shape into dumplings. Cook in boiling salted water for 15 minutes. Serve drizzled with butter.

Whisk eggs and salt vigorously then set aside for 10 minutes. Add the flour and the nutmeg, then stir vigorously until bubbles appear in the dough. Coat a wetted kitchen board with a thin layer of the dough, then cut thin strands of dough directly into the boiling salted water. Cook until they float to the top, then transfer spätzle into a colander with a slotted spoon. Place in a bowl of cold water, then drain and toss with melted butter.

Serve slices of meat with dumplings and spätzle, and ladled over with the sauce.