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Nana's Sauerbraten with Gingersnap Gravy Recipe

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This recipe for Nana's Sauerbraten with Gingersnap Gravy, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

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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