Sauerbraten got too sour?

What you need:

• Sauerbraten
• root vegetable
• water
• Raisins
• honey
• cream
• milk

Prepare the sauerbraten correctly

You can avoid a sour roast in advance if you stick to the correct preparation.

1. Of the roast meat must lie in the vinegar for a few days before preparation. Use a mild one here vinegarto avoid an overly acidic result. The shorter the roast, the less sour it will be meat.
2. Take the roast out of the vinegar and fry it on all sides.
3. Now pour the roast with a small sip of the stock and plenty water to cook it soft. The less brew you use, the milder the sauce will later be. With the typical Rhenish sauerbraten, you can use a mixture the first time you pour it on, half of which consists of the vinegar stock.
4. Add raisins to the saucepan so that they add a subtle sweetness to the sauce.
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Save the roast that has gotten too sour

• If only the sauce is too sour, remove part of it and pour in plenty of water. You can conjure up such a mild sauce with other spices.
• Let more raisins soak in the sauce and add a little if necessary honey to. The sweetness can soften the acidity a little.
• Stretch out the sauce milk or cream. This also makes it particularly creamy.
• You can also catch some of the acid again with plenty of root vegetables. It is best to use carrots, onions or celery.
• If the meat itself has become too sour, you can soak it in milk that you previously mixed with baking soda for a few hours. The acid is drawn out and the meaty taste is still retained.
• Finally, a little tomato paste helps to neutralize the sauce.