Sauerbratten, Dorothy Wahl style Recipe

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Category:	Category: Entrees

Ingredients:	Ingredients: 6-8 bay leaves 12 cloves 1 cup vinegar 20-25 ginger snap cookies, pulverized 1 tbsp sugar 1 onion, sliced water- just to cover roast 5 lb roast-bottom round flour, salt and pepper oil, for browning

Directions:	Directions: Roll roast in salted and peppered flour. Heat oil in large dutch oven. Brown roast on all sides. (We like to go dark, this is the color of your gravy.) Add rest of ingredients, stir and simmer for 2 1/2 hours. Remove, roast, cloves and bay leaves. Use immersion blender to thicken gravy. Additional ginger snaps may be used to thicken gravy.

Number Of Servings:	Number Of Servings: 10-12
Personal Notes:	Personal Notes: This is a light tasting sauerbratten. The gravy is where the flavor is. Serve with spaetzle, potato dumplings, or potato cakes. Red cabbage side dish is a must.

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Sauerbratten, Dorothy Wahl style Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Number Of Servings:

Number Of Servings:

Personal Notes:

Personal Notes: