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Nana's Sauerbraten with Gingersnap Gravy Recipe

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This recipe for Nana's Sauerbraten with Gingersnap Gravy is from In the Kitchen with Nana, 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 lb round beef rump roast
2 medium onions, thinly sliced
8 peppercorns
4 whole cloves
1 c white vinegar
1 c water
1/2 c cider vinegar
1/4 c vegetable oil
2 c boiling water
10 gingersnaps
1/2 c sour cream
1 Tbsp. flour
Directions:
Directions:
Place the roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves and bay leaf. Pour white vinegar, water and cider vinegar over the roast. Chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade. Dry it well with paper towels and strain the marinade into a bowl. Reserve the onions and one cup of marinade.

In a Dutch oven, brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat, sprinkle in crushed gingersnaps and simmer, covered for 1 to 1 1/2 hours. Turn often. Add one cup of reserved marinade and cook meat 2 hours or more until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan.

In a small bowl, mix sour cream with flour. Stir it into the cooking juices and cook, stirring until sauce is thickened and smooth. Slice the meat into 1/4 inch slices. Add to the hot gravy. Arrange meat on a heated platter and pour extra sauce over it.

Makes 8 to 10 servings.
Personal Notes:
Personal Notes:
I loved Nana's Sauerbraten. I can still remember the delicious aroma emanating from the kitchen when she made it.

 

 

 

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