Recipe by teresas
Got this out of an old WW magazine. I love Sauerbraten and I hope this one is delicious. My Quick Sauerbraten has lots more fat and calories but it's excellent. I haven't made this one yet. But hope to soon. It says the longer you let this savory German specialty marinate, the sharper its flavor will be. Serve it over boiled potatoes, spaetzle, or no-yolk egg noodles. Cooking time does not include marinating time. Magazine shows: 140 cal, 3 g fat, 45 mg chol, 56 mg Sod, 10 g Carb, 2 g Fib, 18 g Prot, 26 mg Calc
Top Review by DailyInspiration
This is the first time I have ever made Sauerbraten and this recipe was really delicious! We loved the tartness of the vinegar in the gravy and while I could not specifically pick out the flavor of the gingersnaps, I know they added to the rich flavor and texture of the gravy. Such simple ingredients and so easy to make -- makes you realize that you don't have to load things down with butter and cream to get a delicious, flavorful meal. Will definitely make this again! Made for the 1-2-3 Recipe Tag, November, 2011.
- 1 cup red wine vinegar (or cider vinegar)
- 2 onions, sliced
- 2 teaspoons caraway seeds
- 2 garlic cloves, crushed
- 2 bay leaves
- 1⁄2 teaspoon ground pepper
- 1 (1 1/2 lb) boneless beef rump roast, tied
- 1 carrot, sliced
- 1 parsnip, peeled and diced
- 1⁄2 cup low sodium beef broth
- 3 gingersnaps, crumbled
Directions See How It's Made
- Bring the vinegar, onions, caraway seeds, garlic, bay leaves, and pepper to a boil in a small saucepan.
- Let cool, then pour into a large zip-close plastic bag; add the beef.
- Seal the bag, squeezing out the air; turn to coat the beef.
- Refrigerate 1-3 days, turning the bag about every 8 hours.
- Mix the beef and marinade with the carrot, parsnip, and broth in a slow cooker.
- Cover and cook on high until the beef is tender, 4-5 hours.
- With a slotted spoon, transfer the beef and all but 1/2 cup of the vegetables to a platter.
- Cover loosely with foil and let stand while making the sauce.
- Skim off and discard any fat that has risen to the surface of the cooking liquid.
- Discard the bay leaves.
- Transfer the remaining 1/2 cup of vegetables and the cooking liquid to a food processor or blender; add the gingersnaps and puree.
- If the sauce is too cool, pour into a medium saucepan and heat to serving temperature.
- Pour over the beef and vegetables.