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Sour Pot Roast (Surstek)

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. 1

    Place the meat in marinade

    Wash the roast and place it overnight in a mixture of vinegar and water.

  2. 2

    Season

    Dry the roast well and rub it with mixed salt and pepper.

  3. 3

    Brown the meat

    Brown the butter in a heavy-bottomed pot and brown the roast on all sides.

  4. 4

    Braising

    Extend with boiling water and let the roast simmer under a lid for about 1 1/2 hours.

  5. 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. 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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 166)~81% of the text changedremovedadded
3 kg oksekjøtt til steking (f.eks. bog eller mørbrad). kg. kjøt 1 l vann (til lake). 3 dl l. vand 1/2 flaske eddik (tilsvarer «1/2 flaske»). 2 ts salt. teskeer salt 1 ts pepper. teske pepper 100 g smør (til bruning). 5 dl kokende vann (til spedning). gr. smør. Saus: 50 g gr. smør (til sausen). 50 g gr. hvetemel (til sausen). 7,5 dl 3/4 l. kraft (silt og skummet). 1 ts sukker. teske sukker 1 ts eddik. teske eddik 1 dl rømme (sur fløte). Vask steken og legg den del. sur fløte. Steken vaskes, lægges natten over i en blanding av eddik og vann.. Tørk steken godt og gni den inn vand. Steken tørres, indgnides med blandet salt det blandede pepper og pepper.. Brun smøret salt. Smørret brunes i en tykkbunnet gryte og brun steken på jerngryte; heri brunes nu kjøttet paa alle kanter.. Spe med kanter, paaspædes det kokende vann og la steken småkoke vand, smaasurrer under lokk i ca. lok 1 1/2 time.. Brun smøret, rør inn melet og spe time. Sausen: Smørret brunes, irøres melet, spædes med den silte silede og skummede kraften kraft og rømmen. La sausen småkoke i fløten, smaakoker 10 minutter og smak til med minutter, tilsættes sukker og eddik.. Steken eddik. Man kan i stedet legges ogsaa lægge steken i nysilt nysilet melk og stå la den staa, til melken blir sur (2 døgn). Etter bruning spes det da døgn); naar kjøttet er brunet, spædes med den sure melken, melk, fløte og vann. vand.

Note on Modernised

«1/2 flaske eddik» er anslått til ca. 3 dl 7 % eddik, og «1 del.» er skrevet som 1 dl. Kokekar er modernisert til en tykkbunnet gryte. Mengder ellers uendret.

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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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