How To make Quick Sauerbraten
Ingredients
1
each
beef gravy, 10 3/4 oz can
1/2
cup
vinegar, cider
3
tablespoon
sugar
10
each
cloves, whole
1
cup
water
1/3
cup
gingersnaps, crushed fine
8
each
pot roast, cooked, thin slices
Directions:
Combine gravy, water, vinegar, gingersnaps, sugar and cloves in large skillet. Bring to boil, stirring. Simmer and stir about 5 minutes or until thickened and smooth. Add beef slices. Cook until meat is hot, basting with sauce. Serve with mashed potatoes.
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Sauerbraten is a popular German beef dish. Traditional sauerbraten marinades a beef joint in wine or vinegar with spices for 3-10 days. This easy American version doesn't involve marinading the meat, and it does involve ginger nuts or ginger snaps. I serve the sauerbraten with kartoffelpuffer - German potato pancakes.
The written recipe for sauerbraten is here:
And kartoffelpuffer:
CHAPTERS
00:00 Intro
00:55 Sauerbraten ingredients
1:56 Crush the gingernuts
2:31 Tenderize the beef
2:41 Coat beef in crumbs
3:00 Slice the onion
3:43 Cook the onion
4:08 Transfer to pot and simmer
4:47 Make kartoffelpuffer
6:12 Cook the kartoffelpuffer
6:37 Serve it up
6:55 Taste test time
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Slow Cooker Sauerbraten
Here is a great comfort food recipe for you! Sauerbraten is a German style beef stew that's cooked in a vinegar sauce with warm spices. To see the full recipe, visit heart.org/sauerbraten.
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If you grew up in areas where there is a lot of German ancestry then you may already know just how delicious the food can be. But, for those who don't: sauerbraten is one of the most flavorful meat dishes in German cuisine. The marinated beef is a far cry from the pork schnitzel many people think of when you bring up German food, and this sauerbraten recipe has a lot of tasty ingredients (and one very unexpected one).
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