Sauerbraten with Gingersnap Gravy
by Nancy Mostek
serves: 12
|
|
|
|
| |
Combine sliced onion, vinegar, 2 c water, salt, peppercorns, cloves and bay leaves. Pour over roast in large glass dish, turning roast to coat all sides. Cover and refrigerate 2 days, turning meat twice daily. Remove meat from marinade; dry with paper towels, Reserve 2 c. marinade. Brown meat on all sides in hot oil in Dutch oven, about 15 minutes. Remove meat. Add 1 c. onion, carrots and celery. Saute until tender (do not brown). Return meat to Dutch oven. Add reserved marinade and 1 c. water. Bring mixture to a boil. Reduce heat; cover and simmer 3 hours or until meat is tender. Remove meat to hot platter. Add bouillon cube and 1 c. water to Dutch oven. Bring mixture to a boil. Combine flour and 1/2 c. water; stir to blend. Gradually add to hot liquid, stirring constantly. Stir in gingersnaps. Bring mixture to a boil stirring constantly. Boil 3 minutes. Serve gravy with sauerbraten. |
| Ingredients: |
| |
1 med |
|
onion, sliced |
| |
1 cup |
|
cider vinegar or zinfandel wine (if you use wine than use 1 1/2 cup wine and 1 1/2 cup water) |
| |
2 cup |
|
water (1 1/2 if you use wine) |
| |
2 1/2 tsp |
|
salt (can reduce salt if you would like) |
| |
12 whole |
|
peppercorns |
| |
6 whole |
|
cloves |
| |
3 whole |
|
bay leaves |
| |
5 lbs |
|
boneless bottom round roast or other beef cuts |
| |
1/4 cup |
|
cooking oil |
| |
1 cup |
|
chopped onion |
| |
1 cup |
|
chopped carrots |
| |
1/2 cup |
|
chopped celery |
| |
1 cup |
|
water |
| |
1 cube |
|
beef bouillion |
| |
1 cup |
|
water |
| |
1/4 cup |
|
flour |
| |
1/2 cup |
|
water |
| |
1/2 cup |
|
crushed gingersnaps |
| Directions: |
| |
|
|
