Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    Lost? Site Map

    Sauerbraten

    Chef #205559
    Sat Mar 26, 2005 5:22 pm
    Newbie "Fry Cook" Poster
    icon_surprised.gif I am wanting to make sauerbraten. The recipe calls for Liquid Brown Sugar. Since I can't seem to be able to buy it anymore. What can I use for a substitute icon_question.gif
    HeatherFeather
    Tue Mar 29, 2005 1:25 am
    Food.com Groupie
    perhaps just mix some brown sugar with warm water til dissolved then use that?
    Inge 1505
    Tue Mar 29, 2005 10:01 am
    Food.com Groupie
    A classical sweetener for Sauerbraten in my part of Germany (Lower Rhine area) is Rübenkraut (sugar beet syrup), a form of liquid brown sugar. You can order it in the US from GermanDeli.com, compared to what I pay for it the price is horrendous though.
    Often the sauce is sweetened by the addition of some raisins (I strongly dislike this, but many prefer it to Rübenkraut). icon_smile.gif
    Some people thicken and sweeten the sauce at the same time by adding some crumbled Lebkuchen (gingerbread).
    The idea is to sweeten and add more flavour at the same time.
    Koechin (Chef)
    Fri May 06, 2005 6:17 pm
    Forum Host
    Sauerbraten is made a little different in areas of Germany. I grew up in Berlin, and after the meat had been marinated,dried off and browned well on all sides It was removed and sugar,about 2 Tbs. was added to the drippings and stirring c onstantly until it caramalized. Then flour was added and browned, and then the Marinade from the meat was added to make the gravy. enought to cover the meat. Which was then returned to the pan. So I feel you can use the sugar routine instead of the liquid brown sugar. Ingrid
    Kymmarie
    Sat May 21, 2005 4:40 pm
    Food.com Groupie
    The Sauerbraten recipe I use has brown sugar. It's Rheinische Sauerbraten #123102. Take a look. It also has the novel addition of apple butter!yummy.gif
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites