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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sauerbraten Recipe

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This recipe for Sauerbraten is from The Goering Family 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:  
3 pounds round steak or London broil
1 tablespoon salt
˝ teaspoon pepper
2 onions, sliced
2 carrots, sliced
2 stalks celery, chopped
4 whole cloves
4 whole peppercorns
1 pint red wine vinegar
2 bay leaves
2 tablespoons fat
6 tablespoons butter
5 tablespoons flour
1 tablespoon sugar
12 – 16 gingersnaps, crushed

Directions:
Directions:
Season steak with salt and pepper. Place in earthenware, glass, or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar, and bay leaves and pour over meat. Cover and put in refrigerator for 4 days. On the fifth day, remove from refrigerator. Sauté meat in fat and 1 tablespoon butter until seared on all sides. Add marinade liquid and bring to a boil, then lower heat and let simmer about 3 hours. Melt remaining 5 tablespoons butter in a pan. Stir flour smoothly into it. Add sugar, blend and let it brown to a nice dark color, to make a roux [a thickening agent]. Add vegetables and roux to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer. Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour this special sauerbraten gray over the meat and serve with boiled potatoes or wide noodles.

 

 

 

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