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Prep Time: 5760 Minutes Cook Time: 0 Minutes |
Ready In: 5760 Minutes Servings: 8 |
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Lüchow’s was a grand German restaurant and New York City landmark on East 14th Street. Sadly, it closed in 1982 after one hundred years. I grew up hearing my grandmothers and parents talk of the place as a special destination, and was lucky enough to have dined there a couple of times in the years just before it closed. I’m also lucky to have found a copy of “Lüchow’s German Cookbook” (1952) from which I take this recipe for their signature dish. (With one exception, I have transcribed the recipe precisely: the original calls for kidney fat; I have substituted vegetable oil.) Ingredients:
3 lbs round steaks |
1 tablespoon salt |
1/2 teaspoon pepper |
2 onions, sliced |
1 carrot, sliced |
1 stalk celery, chopped |
4 cloves |
4 peppercorns |
1/2 pint red wine vinegar |
2 bay leaves |
2 tablespoons vegetable oil (or kidney fat) |
6 tablespoons butter |
3 tablespoons flour |
1 tablespoon sugar |
5 gingersnaps, crushed |
potato dumplings (see luchow's kartoffel klasse) |
Directions:
1. Wipe steak with damp cloth, season with salt and pepper. Place in earthen, glass, or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar, and bar leaves and 2-1/2 pints water, or enough to cover meat. Cover and put in refrigerator 4 days.
2. On fifth day remove from refrigerator, drain meat, sauté in vegetable oil and 1 tablespoon butter in enamelware, glass or earthenware utensil, until seared on all sides. Add marinade liquid and bring to boil, then lower heat and let simmer about 3 hours.
3. Melt remaining 5 tablespoons butter in a pan. Stir flour smoothly into it. Add sugar, blend, and let brown to nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
4. Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour this special sauerbraten gravy over meat. Serves 6 or more.
5. Serve with Potato or Bread Dumplings. A fine full-bodied red wine is a fitting complement to this well-known dish. A favorite with our guests is Pommard Burgundy.
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