![]() ( If some of the ground/finely crushed cookie pieces are to big and don't dissolve in the gravy then you may need to strain the gravy after cooking and before using)Ĩ. Bring to a low boil mix the flour with a little water till smooth and add to the cooking liquid in the saucepan and stir until thickened-about 3 to 4 minutes. Take 4 to 6 cups of cooking liquid and add to a saucepan with 2 tablespoons of butter and 20 finely crushed ginger snap cookies.ħ. Remove Roast from pot when done and place covered in foil on a cutting board for 5 minutes to rest.Ħ. ( Also can cook it on high for 5 to 6 hours)ĥ. Add roast to crock-pot and cook on high for 60 to 90 minutes & then reduce temperature to low & continue cooking 6 to 8 hours till fork tender. Heat a pan on high heat, apply salt and pepper to the beef on all sides then sear & brown the beef in the pan on all sides ( approx. Remove beef and pat dry then strain marinade, adding it to the slow cooker with the stock and water.ģ. Meanwhile set up slow cooker by adding 1 tablespoon olive oil, 1 cup of beef stock and 2 cups of hot water on high temperature.Ģ. Remove from the refrigerator and set on counter for 30-60 minutes. Seal and set overnight or up to 2 days in fridge to fully marinate turning occasionally.ġ. Trim beef roast and place in large plastic bag with Marinade ingredients.Ģ. Also, check out more German inspired recipe blog posts.1. We love to hear from you, so comment and rate the recipe down below. This cost does not include any side dishes, which can increase the total cost of this dinner meal. We only have a family of four, so this dinner always has a large number of leftovers. But for this sauerbraten, I came up with the costing roughly $10.71 or about $1.34 per serving. Cost of this recipe.Ĭalculating the cost of a meat main entree can be a bit difficult. The sauce in the slow cooker becomes diluted because of the meat juices coming out as it cooks. You can also play with reducing the amount of water added. If you like more of a sour taste, then reduce the amount of brown sugar and increase the apple cider vinegar. I was afraid the traditional sour gravy would be too sour for my kiddos. You can easily set this meal the morning of and let it cook.Īs for the gravy, you can adjust the amount of sour taste as you like. When I made this recipe for the blog, I used my frozen and homemade potato and onion pierogi.Īnother reason I love my Sauerbraten, it is a perfect slow cooker recipe. My Oma would make a spaetzle or potato dumpling called Kartoffelknodel. Typically German lunches would consist of a heavy meal, much like dinner in the United States. I can remember having it with meine Oma’s Mittagessen. My sauerbraten, as you can guess, has a unique taste that matches like no other. ![]() The vinegar and sugar give this recipe the traditional balance of sour and sweet. And yes that is where the two pot roast differs. The gravy is made with apple cider vinegar and brown sugar. Just like its counterpart, it is served with a brown gravy slow-cooked with carrots, onions, and potatoes. ![]() You can compare this dish to a German-style pot roast. This traditional and popular Sauerbraten is an amazingly unique dinner entree. I have gotten another perfect authentic German recipe added to my kitchen arsenal. Jump to Recipe Print Recipe Sauerbraten – Authentic German Pot Roast Recipe
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