Sauerbraten
Shortcut Sauerbraten
Round Steak With Gingersnap Gravy
Salisbury Sauerbraten
Crockpot Sauerbraten



I suspect you are looking for some form of German sauerbraten,
traditionally
served with a gravy thickened with crushed gingersnaps. Here are several
variations (t he first is the most traditional and, in my opinion, the
best).

Ron


Sauerbraten

3 to 3 1/2 lbs. beef round or rump
1 small carrot, minced
4 bay leaves
1 stalk celery, chopped
1/2 tsp peppercorns
1 1/2 cups red wine vinegar
8 whole cloves
2 1/2 cups water
2 medium onions, sliced
1/4 cup butter

Rub meat with 1 teaspoon salt and 1/2 teaspoon pepper; place in deep bowl;
add spices and vegetables. Heat vinegar and water to boiling; pour hot
over the meat. Let cool. Cover bowl; refrigerate at least 48 hours,
turning meat twice a day. Remove meat and dry with paper towels. Melt
butter in Dutch oven and brown meat all over. Strain marinade and pour
over meat. Cover tightly; simmer slowly 2 1/2 to 3 hours or until fork
tender. Slice and keep warm while making gingersnap gravy.


Gingersnap Gravy

2 Tbsp sugar
1/2 cup water
1 1/2 cups sauerbraten marinade
2/3 cup gingersnap crumbs (about 8 cookies)
1/2 cup sour cream (optional)
salt

Melt sugar in skillet, stirring until brown. Gradually stir in hot
sauerbraten marinade and water. Add gingersnap crumbs; cook and stir till
thickened. (If you like, add sour cream.) Salt to taste; ladle some over
sauerbraten and pass remainder.




Shortcut Sauerbraten

1/4 cup flour
2/3 cup cider vinegar
2 tsp salt
1 1/3 cups water
1 lbs. boneless beef, cubed
2 tsp brown sugar
2 Tbsp oil bouquet garni (4 peppercorns, 4
1 cup chopped onion whole cloves, and 2 bay leaves,
tied in cheesecloth)
6 gingersnaps crumbled (1/3 cup)

Mix flour and salt; coat meat. Heat oil in Dutch oven or heavy kettle.
Brown meat slowly and evenly. Stir in onion, Mix vinegar, water and brown
sugar; add to kettle with bouquet garni. Cover and simmer 1 1/2 to 1 3/4
hours or until meat is tender. Discard bouquet. Stir in crumbs. Cook,
stirring occasionally, about 5 minutes or until gravy thickens. Serves 6.
Note: May also be cooked in pressure cooker following manufacturer's
instructions.




Round Steak With Gingersnap Gravy

2 lbs. beef round steak
2 bay leaves
seasoned flour
6 peppercorns
bacon drippings
4 whole cloves
2 onions, finely chopped
2 cups beer
2 fresh tomatoes, peeled and chopped; or 2 cups canned tomatoes, well
drained
6 gingersnaps, crushed
2-3 Tbsp lemon juice
salt and pepper to taste

Cut steak into cubes or bite-sized strips. Dredge in seasoned flour and
brown on all sides in small amount of bacon drippings. Add onions and
saute until soft. Add tomatoes, salt, and pepper. Tie bay leaves,
peppercorns, and cloves in a cheesecloth bag (or use a large tea ball) and
add to beef. Stir in beer. Cover and simmer slowly 2-3 hours or until beef
is tender. Thicken gravy with crushed gingersnaps; add lemon juice. Serve
with buttered noodles. Serves 4-6.



Salisbury Sauerbraten

1 (10 3/4 oz.) can beef gravy, divided
1/2 tsp ground ginger
1 lb. ground beef
1 (1 lb.) can small potatoes
1/3 cup dry bread crumbs
6 gingersnaps, finely crushed
2 Tbsp chopped onion
1 Tbsp brown sugar
1/2 tsp grated lemon rind
1 Tbsp red wine vinegar

Combine 1/3 cup beef gravy, beef, bread crumbs, onion, lemon rind, and
ginger; mix thoroughly but gently. Shape into 4 patties; place in shallow
baking dish. Bake at 350 for 20 minutes. Spoon off fat. Arrange drained
and rinsed potatoes around meat. Combine remaining gravy, crushed
gingersnaps, sugar, and wine vinegar. Pour over meat and potatoes. Cover
and bake 20 minutes more. Serves 4.



Crockpot Sauerbraten

3 1/2 to 4 lbs. beef rump or sirloin tip
10 whole cloves
1 cup water
4 bay leaves
1 cup vinegar
6 whole peppercorns
1 large onion, sliced
2 Tbsp salt
1 lemon sliced (unpeeled)
2 Tbsp sugar
12 gingersnaps, crumbled

Place meat in deep ceramic or glass bowl. Combine water, vinegar, onion,
lemon, cloves, bay leaves, pepper, salt, and sugar. Pour over meat. Cover
and refrigerate for 24 to 36 hours, turning meat several times during
marinating. Place beef in crockpot; pour 1 cup marinade over meat. Cover
and cook on low 6 to 8 hours. Place meat on serving platter. Strain meat
juices and return to pot. Turn control to high. Stir in gingersnaps; cover
and cook on high for 10 to 15 minutes. Pour over meat. Serves 8.



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