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Sauerbraten with Gingersnap Gravy by Nancy Mostek serves: 12	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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:

Categories:

Ethnic Foods
Main Dishes
Meats