SAUERBRATEN WITH GINGERSNAP GRAVY FULL

Slice the meat across the grain into 1/4″ slices and add back to the gravy. Thicken the gravy using whatever method you like (flour/water, corn starch/water). This will help add body and flavor to the gravy. Use a spoon to press some of the solids (onion, tomato) through the sieve. Strain the broth through a sieve onto another pot (large enough to hold the gravy and meat). Remove meat and let stand while you prepare the gravy. Cook for 3 hours, or until meat is tender. Heat to boiling then cover and reduce heat to simmer. Turn the meat occasionally.Īfter 3 days, add the tomatoes, onion, sugar, salt & pepper. We make this in the winter, so we put it on the porch.

SAUERBRATEN WITH GINGERSNAP GRAVY FULL

Cover the pot and refrigerate for 3 full days. Add more water if needed so meat is submerged. Heat and stir to dissolve gingersnaps then carefully add the meat. In a large pot (large enough to submerge meat) add the vinegar, pickling spices, ginger snaps and enough water to cover the meat. 3 1/2 lb beef roast (any roast – bottom round O.K.)*.This is the ingredient list basically as written: I will included notes at the end of the recipe with my suggestions. But, I stick pretty close to what’s written, making little tweaks along the way as needed. The recipe is a little flexible - especially as it was transcribed, out of order, by my father.

The recipe in its current form may be Americanized somewhat from its origin, but it’s delicious. I’m not sure how far back the recipe goes beyond my great grandmother, but she was a German immigrant, so I’m sure that the roots of this recipe are authentic. When I got married, I brought the tradition with me. My family has been making this every year for Christmas dinner since as far back as I can remember. This is a recipe that was handed down from my great grandmother on my dad’s side. Pictured above with a side of red cabbage and a pretzel roll. It’s a traditional German recipe of sliced beef in a savory sweet/sour gravy, served over noodles. Beef Roast: I used a round roast, but a chuck roast or rump roast will work just as well.From the kitchen of Ida Gott, mother of Earla Moth Russell, mother of Bob Russell, father of Jerry Russell.Mashed Potatoes: use prepared mashed potatoes or make my Perfect Creamy Mashed Potatoes when you first put the beef in the slow cooker.

(I didn't do this and we were picking peppercorns out of the beef for 15 minutes before we could eat it.) Add the spices to cheesecloth or a mesh bag for easier disposal. Marinade: use pickling spices instead of buying the ingredients separately.What to serve with sour beef and dumplings? A popular side dish is sweet and sour cabbage.Do I have to make the gravy separately? No, you can add the crushed gingersnaps right to the slow cooker and let them thicken in there.There is a flavor packet for Sauerbraten that could be used and a sour beef sauce by Mrs Minnicks Can I use a mix instead? Sure, but it won't be exactly the same.Do I have to make potato dumplings? No! Honestly, we thought this would have been just as good served over mashed potatoes.What is sauerbraten? A German pot roast marinated in vinegar and spices before cooking.Please see my disclosure page for more details. I am an Amazon affiliate and if you purchase an item from the link, I may receive a small commission.

Use liquid from slow cooker to make a gravy. Process gingersnap cookies in a food processor until crumbs. Cook in boiling water until they rise to the surface, then set aside. Continue mixing and adding more flour until the potatoes turn into a dough. Combine mashed potatoes with egg and salt, then baking powder and flour. Quickly sear the beef on all sides and transfer to the slow cooker with the carrots and onions. Discard the spices from the marinade and place liquid into the slow cooker. (If you have cheesecloth or something similar, put the spices in there) Place the roast in the marinade, making sure it is covered and refrigerate overnight. Combine marinade ingredients in a glass bowl. PLEASE NOTE: THE BEEF NEEDS TO MARINATE OVERNIGHT BEFORE YOU CAN MAKE SOUR BEEF AND DUMPLINGS.

Sauerbraten with gingersnap gravy