Sauerbraten
Sauerbraten is an impressive dinner. Made with 2 1/2 c. water, 1 1/2 c. red wine vinegar, 2 medium onions, sliced, 1 lemon, sliced and 1 tbsp. sugar, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
In large bowl, combine 2 1/2 cups water with the next 9 ingredients.
Add roast.
Cover and refrigerate 36 to 72 hours, turning occasionally.
Remove meat, wipe dry with paper towels. Strain marinade; reserve.
In Dutch oven, brown meat on all sides in 2 tablespoons oil.
Add chopped vegetables.
Cover and cook slowly 2 hours or until meat is tender.
Remove meat; keep warm. Reserve 2 cups of liquid; add gingersnaps and 2/3 cup water.
Cook until thick and bubbly.
Serve meat and sauce with hot buttered noodles.
Serves 8 to 10.
Well worth the effort!
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