A very old recipe. It’s from the 14th century. Unlike Sauerbraten which is marinated in vinegar and spices before cooking,this is marinated after cooking.
- 2 pounds beef or meat
- 1/8 teaspoon ground black pepper
- 1 teaspoon butter, or olive oil
- 1 teaspoon salt
- As needed cameline sauce see my recipe
Cut the beef or meat into strips.
Heat a pan adding the butter or olive oil, salt, and pepper.
Add the strips of meat and stirfry till done. Let it cool.
When cooled add to a jar and cover with the cameline sauce.
Let rest for 3-4 hours. Then refrigerate 4 days to a week.
Agitate daily with a good shaking.
Serve warm or cold. I hope you enjoy!
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