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Short-Cut Sauerbraten Recipe

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This recipe for Short-Cut Sauerbraten, by , is from The Harshbarger 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!

Contributor:  
Contributor:  
Margaret Sinclair Morris

Category:
Category:

Ingredients:  
Ingredients:  
3 pound pot roast (brisket, rump or chuck)
2 T. shortening
4 onions sliced thin
2 t. salt
1/4 t. pepper
1 c. boiling water
1/2 c. lemon juice or cider vinegar
1 bay leaf
3 whole cloves
2 T. brown sugar
4 ginger snaps, finely crushed

Directions:
Directions:
Sponge the meat with wet paper towels and then dry. Melt the fat in a heavy skillet or Dutch oven. Brown meat over medium heat. Add the onions and continue browning. Add salt, pepper, bay leaf, cloves and boiling water. Cover tightly and cook over low heat one hour. Sprinkle the lemon juice and sugar over the meat. Cover and cook another hour. Remove meat and stir in the ginger snaps until smooth. Taste the gravy. If you want the taste accentuated, add a little more sour or sweet. Cook 5 minutes longer if more seasoning is added.

Preparation Time:
Preparation Time:
2 1/2 hours

 

 

 

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