How long should the roast sit in the marinade?

The meat is placed in a mixture of 1 liter of water and 1/2 bottle of vinegar and left overnight. Alternatively, the roast can be placed in fresh milk and left until the milk sours, about 2 days.

How long is the cooking time?

After the meat is browned on all sides in browned butter, it is extended with boiling water and braised under a lid for 1 1/2 hours.

How is the sauce made?

50 g butter is browned, 50 g wheat flour is stirred in, and it is extended with 3/4 liter of strained and skimmed stock plus 1 dl sour cream. The sauce simmers 10 minutes and is seasoned with 1 teaspoon of sugar and 1 teaspoon of vinegar.

How many servings does the recipe make?

The recipe is figured for 10 servings and uses 3 kg of meat. It is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 166.

Sour Pot Roast (Surstek)

Name: Sour Pot Roast (Surstek)
Prep time: 45 min
Cook time: 19 h 15 min
Total time: 20 h
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 3 kg beef for roasting (e.g. shoulder or tenderloin); 1 l water (for the marinade); 3 dl vinegar (corresponds to "1/2 bottle"); 2 tsp salt; 1 tsp pepper; 100 g butter (for browning); 5 dl boiling water (for extending); 50 g butter (for the sauce); 50 g wheat flour (for the sauce); 7.5 dl stock (strained and skimmed); 1 tsp sugar; 1 tsp vinegar; 1 dl sour cream (soured cream)

Erken's sour pot roast from 1914: 3 kg beef is marinated overnight in vinegar and water, rubbed with salt and pepper, browned in butter and simmered under a lid for 1 1/2 hours with boiling water. The sauce is a brown roux extended with stock and sour cream, seasoned with sugar and vinegar. Variant: place the meat in fresh milk for two days and extend with the soured milk.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 166 (falt i det fri)

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About the dish

Sour pot roast is an old Norwegian way of tenderizing and flavoring beef by placing it in a vinegar marinade or soured milk. Erken gives both variants in "Stor kokebok" from 1914.

How to make it

1
Place the meat in marinade
Wash the roast and place it overnight in a mixture of vinegar and water.
2
Season
Dry the roast well and rub it with mixed salt and pepper.
3
Brown the meat
Brown the butter in a heavy-bottomed pot and brown the roast on all sides.
4
Braising
Extend with boiling water and let the roast simmer under a lid for about 1 1/2 hours.
5
Sauce
Brown the butter, stir in the flour and extend with the strained and skimmed stock and the sour cream. Let the sauce simmer for 10 minutes and season with sugar and vinegar.
6
Variant with sour milk
The roast can instead be placed in fresh milk and left until the milk sours (2 days). After browning, it is then extended with the soured milk, cream and water.

Changes from the original

"1/2 bottle of vinegar" is estimated at about 3 dl of 7% vinegar, and "1 del." is written as 1 dl. The cooking vessel is modernized to a heavy-bottomed pot. Other amounts are unchanged.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 166) → 1949 (korrekturlest, s. 194)~58% av teksten endretfjernetlagt til

3 kg. ~~kjøt 1 l. vand 1/2~~ kjøtt ½ flaske eddik 1 l. vann 2 ~~teskeer~~ teskjeer salt 1 ~~teske~~ teskje pepper 100 gr. ~~smør.~~ smør 2 l. kokende vann. Saus: 50 gr. smør 50 gr. hvetemel ~~3/4~~ ¾ l. kraft 1 ~~teske~~ teskje sukker 1 ~~teske~~ — eddik 1 del. sur fløte. Steken vaskes, ~~lægges~~ legges natten over i eddik og ~~vand.~~ vann. Steken tørres, ~~indgnides~~ inngnides med det blandede pepper og salt. ~~Smørret~~ Smøret brunes i jerngryte; heri brunes nu kjøttet ~~paa~~ på alle kanter, ~~paaspædes~~ påspes det kokende ~~vand, smaasurrer~~ vann, småsurrer under ~~lok 1 1/2~~ lokk 1½ time. Sausen: ~~Smørret brunes, irøres melet, spædes~~ Smør og mel langbrunes, spies med den ~~silede~~ silte og skummede kraft og fløten, ~~smaakoker~~ småkoker 10 minutter, ~~tilsættes~~ tilsettes sukker og eddik. ~~Man kan ogsaa lægge steken i nysilet melk og la den staa, til melken blir sur (2 døgn); naar kjøttet er brunet, spædes med den sure melk, fløte og vand.~~

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Frequently asked questions

How long should the roast sit in the marinade?: The meat is placed in a mixture of 1 liter of water and 1/2 bottle of vinegar and left overnight. Alternatively, the roast can be placed in fresh milk and left until the milk sours, about 2 days.
How long is the cooking time?: After the meat is browned on all sides in browned butter, it is extended with boiling water and braised under a lid for 1 1/2 hours.
How is the sauce made?: 50 g butter is browned, 50 g wheat flour is stirred in, and it is extended with 3/4 liter of strained and skimmed stock plus 1 dl sour cream. The sauce simmers 10 minutes and is seasoned with 1 teaspoon of sugar and 1 teaspoon of vinegar.
How many servings does the recipe make?: The recipe is figured for 10 servings and uses 3 kg of meat. It is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 166.

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