{"id":5082,"slug":"sour-schmorrbraten","title":"Sour schmorrbraten.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a six pound piece of rump of beef","salt and pepper","a piece of garlic","one sliced onion","one carrot","a little celery","leeks","parsley","two bay leaves","one sprig of thyme","two cloves","one quart of white wine vinegar","two ounces of butter","two spoonfuls of flour","one glass of the vinegar used to pickle the beef","one and one-half quarts of bouillon or stock","three chopped tomatoes"],"ingredients_norm":["rump of beef","salt and pepper","garlic","onion","carrot","little celery","leek","parsley","bay leaf","thyme","clove","white wine vinegar","butter","flour","vinegar used to pickle the beef","and half quarts of bouillon or stock","tomato"],"steps":["Rub a six pound piece of rump of beef with salt and pepper, and a piece of garlic.","Place in an earthern pot, add one sliced onion, one carrot, a little celery, leeks, parsley, two bay leaves, one sprig of thyme, and two cloves.","Boil one quart of white wine vinegar, pour over all in the earthen jar, and allow to stand in the ice box from thirty-six to forty-eight hours.","Then put two ounces of butter in a casserole and heat.","When hot put in the piece of meat and fry on all sides until nice and brown, and then remove.","Then put two spoonfuls of flour in the casserole and allow to brown, add one glass of the vinegar used to pickle the beef, and one and one-half quarts of bouillon or stock.","Then put in the beef again, bring to a boil, and add three chopped tomatoes.","When the beef is soft, slice fine.","Reduce the sauce, season well, and strain over the beef."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w53:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"6ae652721712d0045e12d9cbe842b98472d09b6d9b89653ba7e1ffdda146b4bd","created_at":"2026-08-02T16:41:08Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/sour-schmorrbraten"}