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Saurbraten Beef Recipe

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This recipe for Saurbraten Beef, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Musholt
Added: Sunday, March 26, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs Beef Stew Meat
1 C chopped onions
1 C beef broth
1 C red wine vinegar or cidar vinegar
2 bay leaves
6 oz (3 C) uncooked spaetzle or egg noodles
3/4 C crushed ginger snaps (around 15 cookies)
2 Tbsp brown sugar
2 T chopped fresh parsley

Directions:
Directions:
In a 3 1/2 to 4 quart slow cooker, combine beef, onions, broth, vinegar and bay leaves, mix well. Cover, cook on low setting for 7 to 9 hours.

About 15 minutes before serving, cook spaetzle as directed on package. Remove bay leaves from beef mixture. Stir in gingersnaps & brown sugar. Cover, cook on low setting for additional 15 minutes or until mixture is thickened and bubbly. Serve beef mixture over spaetzle. Sprinkle with parsley.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes prep 7-9 hours cooking time
Personal Notes:
Personal Notes:
Tim had Sauerbraten in Chicago and loved it. I found this recipe in a slow cooker recipe book while I was visiting my Friend Ann Marie. He liked it almost as well... Of course, he likes it more now, because he can have it more often, and it doesn't involve going out to dinner, or driving to Chicago!

 

 

 

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