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Sauerbraten
Book Information
The Professional Chef (8th Edition)
Page: 650
Ingredients
All-Purpose Flour
Bay Leaf
Beef Bottom Round
Black Peppercorns
Brown Veal Stock (page 352)
Carrot
Celery
Clove
Dry Red Wine
Gingersnaps
Juniper Berries
Onion
Red Wine Vinegar
Tomato Paste
Vegetable Oil
Tags
Braising and Stewing