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chandler, Arizona

Member since Jun 2007

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Reviewed Sauerbraten

Mar 30, 2012 in Food Network Community Toolbox on

Very good recipe! Needed some alteration to be authentic. I added red wine to the marinade as well as vinegar. For a lot of people who are saying their meat is dry, here's a note: Bottom round can be nicely fatted, or very, very lean depending on how your grocer cuts it. Choose a nice piece with striations of fat running through it, almost like a...

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