Quick Sauerbraten

20m
Prep Time
3.5h
Cook Time
3h 50m
Ready In

Recipe: #22666

January 24, 2016



"This is an old stand by recipe out of an old Betty Crocker Cookbook dated 1969. The year that I met my DH...yes I was only 15 years old. Been married now for 43 years going on 44. Boy do I feel old, anyway my MIL is German and she loves this recipe. I serve it with my Sweet-Sour Red Cabbage and Spaetzle. NOTE: gingersnap cookies not included in Nutritional Facts"

Original is 10 servings

Nutritional

  • Serving Size: 1 (217.4 g)
  • Calories 386.7
  • Total Fat - 22.6 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 114.4 mg
  • Sodium - 158.9 mg
  • Total Carbohydrate - 5.8 g
  • Dietary Fiber - 0.5 g
  • Sugars - 2 g
  • Protein - 37.4 g
  • Calcium - 30.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 1 mg
  • Thiamin - 0.9 mg

Step by Step Method

Step 1

Place meat in deep skillet or Dutch oven.

Step 2

Mix marinade and vinegar; pour over meat.

Step 3

With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.

Step 4

Add onion, bay leaves, pickling spices and pepper.

Step 5

Cover tightly; simmer on top of range or in 325°F oven 3 hours.

Step 6

Remove meat.

Step 7

Strain drippings and discard spices.

Step 8

Measure drippings and add water to measure 2 1/2 cups liquid.

Step 9

Melt shortening in skillet.

Step 10

Blend in flour.

Step 11

Cook over low heat , stirring until mixture is smooth and bubbly.

Step 12

Remove from heat.

Step 13

Gradually stir in liquid.

Step 14

Heat to boiling, stirring constantly.

Step 15

Boil and stir 1 minute.

Step 16

Add, meat; cover and simmer 30 minutes or until tender , turning meat once.

Step 17

Place meat on warm platter; keep warm while preparing Gingersnap Gravy.

Step 18

Gingersnap Gravy:.

Step 19

Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan.

Step 20

Heat to boiling, stirring constantly.

Step 21

Boil and stir 1 minute.

Step 22

Serve gravy with meat.

Tips


No special items needed.

0 Reviews

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