![]() Don’t have any gingersnaps on hand? You can make your own version, just make up a batch of Molasses Crinkles and be sure to use the cloves. However, you need to have the gingersnaps crumbs and vinegar to have a similar dish. You can adjust the amount of fillers or even change the type of fillers you use (ie. You can (and should) adjust the amount of seasonings to your taste. While slicing meat, bring gravy to a boil to reduce. Strain the sauce through a fine mesh sieve to remove any lumps. Remove meat discard bay leaves and cloves. Move the Dutch oven to the stovetop, whisk the crumbled gingersnaps into the marinade, and simmer over low heat, stirring occasionally, until it is smooth and well blended. During the last 30 minutes, stir in gingersnaps. Reduce heat cover and simmer until beef is tender, about 3 hour. Add all remaining ingredients except gingersnaps bring to a boil. You can reduce the amounts for the sauce if you’d like less. In a Dutch oven, heat oil over medium-high. In fact, I like to divide my meatloaf mix and make two small meatloaves instead of one larger one to speed the cooking time and have more surface area for the glaze/gravy to cover. Based on a German dish called Sauerbraten SOW-uhr-brahtihn,this roast (with a flavorful sauce that is off the charts delicious) takes on sweet and sour. I make a large batch of sauce that I use as both a gravy for the spaetzle or other starch and a glaze for the meat. I prefer spaetzle, but egg noodles or mashed potatoes are also great. I also love to serve it with a starch to coat in the tasty gravy. Red cabbage and applesauce (not pictured) are my favorite sides for any form of sauerbraten. It is easier and less time consuming to make than traditional sauerbraten, but it tastes very similar. The gingersnaps, brown sugar and vinegar in the meatball sauce seemed like a similar flavor profile to sauerbraten, thus the birth of my new favorite dish. German baby dumplings with butter and bread crumb topping.Motivated by a desire to have sauerbraten, I created this recipe after debating between making meatloaf or sweet-and-sour meatballs. Roasted or mashed potatoes or dumplings go well with sauerbraten as well. Here I am serving it with Spaetzle and Sweet and Sour Red Cabbage. If your gravy gets too thick just thin it with water. Remember it will thicken as it sits a bit. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. If you like the gravy a little thicker then return it to the stove and make a slurry of 2 tablespoons flour and 1/2 cup of water and add whip some of this into the simmering gravy until it is a bit thicker. Since my husband loves German foods, I immediately thought of Sauerbraten. Strain the gravy, and discard the onions and spice. Simmer the cooking liquid with the gingersnapsĪdd any remaining marinade so you get plenty pf gravy. ![]() Stir in the gravy, vinegar, water, cookie crumbs, and brown sugar and bring to a boil. Stir in the crushed gingersnaps and brown sugar. ![]() Remove the bay leaves from the beef mixture. ![]() Add the cubed steaks, onion, salt, and pepper and cook for 6 to 8 minutes, or until the steaks are browned on both sides. Instructions In a slow cooker, combine the beef, onions, broth, vinegar, and bay leaves. If it is not tender enough then put it back in the pot and continue to cook. In a large skillet, melt the butter over medium-high heat. What you want is a nice slice but still is fork tender. If you cook it too long the roast just falls apart. What you want is a slice that will tear apart easily but still hold together. If you don't have a meat thermometer lift the meat up with a fork. But I will stop the cooking around 195 degrees and it will continue to cook as it sits. Sauerbraten with Gingersnap Gravy Recipe Ingredients: Ingredients: 3 1/2 - 4 lb. I put in a bay leaf also.Ĭheck to see that you have plenty of cooking liquid in the pot. Place the meat on a plate with 1 cup of flourįlip the roast over and flour the other side.īrown the roast in a Dutch oven or large thick bottomed cooking pot.Īdd a few cups of the cooking liquid and the onions. When you are ready to cook the sauerbraten, take the meat out of the marinade This is the best place on the net to find German food products in the United States Do you want to learn to speak a little German?įind out if your relatives came over through Ellis Island and more good links
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