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    You are in: Home / Recipes / Sauerbraten With Potato Dumplings and Applesauce Recipe
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    Sauerbraten With Potato Dumplings and Applesauce

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    • on August 26, 2009

      This recipe is excellent - very much like my mother's family recipe. Cider vinegar is fine, too with some water and good gingersnaps (snappy) are a must (e.g. Nabisco). My mother would use pickling spice in the vinegar marinate (it has peppercorns, bay leaves, etc.) and those spices would go into large tea ball or spice infuser to put with the simmering brisket (on occasion, another cut of beef was used). Also, more sugar can be added according to your taste. The addition of sugar darkens and thickens the gravy (we used close to a cup!). The dumplings are excellent, too. Our recipe included a small piece of toasted bread in center of the potato dumpling. J.Kroeger/Colorado

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    Nutritional Facts for Sauerbraten With Potato Dumplings and Applesauce

    Serving Size: 1 (682 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1247.4
     
    Calories from Fat 778
    62%
    Total Fat 86.4 g
    133%
    Saturated Fat 37.0 g
    185%
    Cholesterol 324.3 mg
    108%
    Sodium 1534.8 mg
    63%
    Total Carbohydrate 62.6 g
    20%
    Dietary Fiber 6.2 g
    24%
    Sugars 8.0 g
    32%
    Protein 52.7 g
    105%

    The following items or measurements are not included:

    cloves

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