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"Those who forget the pasta are condemned to reheat it."--Unknown

Grandma's Sauerbraten Recipe

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This recipe for Grandma's Sauerbraten is from The Duttlinger Family Likes to Eat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-5 lb bottom round roast
Salt
Pepper
Garlic salt
2-3 tbsp white vinegar
1 tbsp sugar
Onion
Water
Gingersnaps
Directions:
Directions:
Season meat on all sides with salt, pepper, and garlic salt.
Brown meat in hot fat, using bacon fat, if possible.
Take pot off stove and pour vinegar over meat. Add 1 C water and return to stove.
Sprinkle meat with sugar.
Take a couple of slices of raw onion and secure to meat with toothpicks.
Add an additional cup of water.
Bring back to a boil and then lower heat to a simmer. Cover.
Check every half hour and add more water as needed.
After 1 1/2-2 hours add crumbled gingersnaps to water. Keep on low heat, but watch very carefully. You don't want to burn.
Add additional gingersnaps and water as needed.
Cook an additional 1-2 hours, depending on the size of meat.
When meat is cooked, remove to a cutting board and let it rest.
Add additional gingersnaps to gravy to thicken, if needed.
Strain gravy before serving.
Personal Notes:
Personal Notes:
Mashed potatoes with gingersnap gravy was the first table food any of the 4 of you had!

 

 

 

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