Directions: |
Directions:Rub meat with 1 Tbsp salt & 1/2 tsp pepper and poke with fork.
Place in crock or enamel wear dutch oven
Add onions, sliced carrots, celery, cloves, peppercorns, vinegar and bay leaves.
Marinate 4 days - turning each day.
Day of cooking:
Remove beef from marinade and pat dry, strain marinade and reserve liquid; sauté beef in 1 Tbsp butter in enamel wear dutch oven, sear meat well all sides, add reserves marinated liquid. Melt 5 Tbsp butter in sauce pan, stir flour smoothly into butter. Add sugar blend, and let brown to nice dark color; stir slowly into liquid stirring constantly about 1 minute until gravy is formed. Cook 1 more hour. Remove meat and add ground ginger snaps to make gravy for sliced meat and potato dumplings. Serve separately.
Potato Dumplings (Kartoffel Klosse)
Wash, pare and cook 6 medium potatoes; drain & mash thoroughly; set aside and cool completely.
Melt in a large skillet over low heat 1 1/2 Tbsp butter, toast 1 slice of bread and cut into 1/4" cubes, place cubes in skillet with melted butter and toss until all sides are coated and browned, set aside.
Bring to a boil in large pan 2 quarts water and 2 tsp salt; meanwhile when potatoes are cool whip in:
Well beaten egg, 1 tsp salt & white pepper; add cornstarch and 1/2 the flour, add enough of the remaining flour to make a soft dough. Shape into 1" (golf ball sized) balls, poke one bread cube into center of each ball.
Drop Dumplings into boiling water. Do not cook more than 1 layer of Dumplings at a time.
Cook 5 minutes or until dumplings rise to the surface. Remove with slotted spoon, drain for a few seconds. Place in serving dish and serve with melted butter...makes 18 Dumplings |
This recipe for Sauerbraten and Potato Dumplings is from