Sauerbraten With Gingersnap Gravy Recipes

SAUERBRATEN BEEF IN GINGERSNAP GRAVY

Steps:

• Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
• Cook on Low for 7 to 9 hours.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.

SAUERBRATEN WITH GINGERSNAP GRAVY

Steps:

• 1. Place the roast in a deep ceramic or glass bowl. Most crock pots have a removable one. Add onions, peppercorns, cloves and bay leaf. Pour white vinegar, water and cider vinegar over teh roast. Chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade. dry it well with paper towels and strain the marinade into a bowl. Reserve the onions and one cup of marinade.
• 2. In a Dutch oven, brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat, sprinkle in crushed gingersnaps and simmer, covered for 1 to 1 1/2 hours. Turn often. Add one cup of reserved marinade and cook meat 2 hours or more until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.
• 3. In a small bowl, mix sour cream with flour. Stir it into the cooking juices and cook, stirring until sauce is thickened and smooth. Slice the meat into 1/4 inch slices. Add to the hot gravy. Arrange meat on a heated platter and pour extra sauce over it. Makes 8 to 10 servings.