Quick Sauerbraten

Submitted by teresas

"This is an old stand by recipe out of an old Betty Crocker Cookbook dated 1969. The year that I met my DH...yes I was only 15 years old. Been married now for 36 years going on 37. Boy do I feel old, anyway my MIL is German and she loves this recipe. I serve it with my recipe #257991 and recipe #400."

 

• Ready In: 3hrs 50mins
• Ingredients: 11
• Serves: 10

ingredients

• 4 lbs beef rolled rump roast
• 1 (7/8 ounce) package instant meat marinade
• 2⁄3 cup white vinegar
• 1 medium onion, slice
• 2 bay leaves
• 1 teaspoon pickling spices
• 1⁄4 teaspoon pepper
• 2 tablespoons shortening
• 2 tablespoons flour
• 1⁄3 cup gingersnap cookie, crushed
• 1 teaspoon sugar

directions

1. Place meat in deep skillet or Dutch oven.
2. Mix marinade and vinegar; pour over meat.
3. With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
4. Add onion, bay leaves, pickling spices and pepper.
5. Cover tightly; simmer on top of range or in 325 degrees oven 3 hours.
6. Remove meat.
7. Strain drippings and discard spices.
8. Measure drippings and add water to measure 2 1/2 cups liquid.
9. Melt shortening in skillet.
10. Blend in flour.
11. Cook over low heat , stirring until mixture is smooth and bubbly.
12. Remove from heat.
13. Gradually stir in liquid.
14. Heat to boiling, stirring constantly.
15. Boil and stir 1 minute.
16. Add, meat; cover and simmer 30 minutes or until tender , turning meat once.
17. Place meat on warm platter; keep warm while preparing Gingersnap Gravy.

18. Gingersnap Gravy:

19. Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan.
20. Heat to boiling, stirring constantly.
21. Boil and stir 1 minute.
22. Serve gravy with meat.

Reviews

[Lavender Lynn]

I tagged this as a treat for my DH, who lived in Germany for a while in the 1970's. Come to find out, Sauerbraten is a regional specialty, not common in Bavaria, and not something he especially missed. It's a rich experience, though, starting with the aroma of pickling spices all afternoon, and ending with the surprisingly spicy gravy on tender roast beef. It is an intense cultural adventure: some will love it and others, unfortunately, just won't. There is a detail in the making of the gravy -- remove from heat, add liquid, return to heat -- which is easier and more reliable than some other methods for a smooth sauce. Easy to do, but be sure to allow plenty of time; we didn't and ended up with a very late supper. Made and enjoyed for Please Review My Recipe, Sept. 2008.

 

[Helen L.]

I have been making this recipe since 1973, the year I was married. I usually make it in the crockpot with a chuck roast. Today I am serving it with Brussel sprouts roasted with bacon, and roasted baby multi colored potatoes. Dessert will be an apple cake. My family goes nuts over this dish. All my grandparents were from Germany, and my Grandmother who was from Bavaria, made sauerbraten. She had her own recipe and marinated the meat for 3 days! This recipe is just as good!

 

[Bonnie G #2]

This was so easy and so good. I made it even easier by fixing it all in the crock pot. First marinated the meat and then took the extra step of browning the meat, dumped it all in the crock pot on low for 5 hours, added some garlic and then followed the recipe as written. As this was cooking the house smelled so great giving a hint to the wonderful meal that was coming. When it finished, strained the juices and made the gravy as directed. So good, the meat was fork tender and the spices so rich and flavorful. I never could have imagined ginger snaps in the gravy but it was perfect and not sweet at all, just that lovely spicy, tart flavor we were expecting. Served with recipe#53535 and have enough left over for dinner tonight and so looking forward to it.