Sauerbraten

by Doreen Alexander
(Toms River, New Jersey)

My grandmother always made Sauerbraten but did not leave a recipe. I tried for many years to find one that tasted like hers. Loads of expriements until I finally did it.

My version is very easy and fast no need to marinate the meat. I serve with the cooked potato dumplings she taught me how to make along with red cabbage. Mashed potatoes or noodles also work well.

NOTES:
I use low sodium beef boullion but regular boullion can be used.

Can be served once made but I like to make a day before then place meat separate from gravy in the fridge. When the meat is cold is slices so nicely. Reheat on stove or microwave.

Sometimes I make several and after cutting meat I put into containers with that wonderful gravy and freeze for easy company meals.

SAUERBRATEN

3-4 lbs boneless beef chuck or top/bottom round
2 tablespoons oil
large sliced onion
1 1/3 cups water
1-8oz can tomato sauce
3 teaspoons instant low sodium beef bouilion
½ teaspoon white pepper
1 ½ teaspoons ground allspice
2 bay leaves
2/3 cup wine vinegar
12 or more gingersnaps, crushed


Brown meat on all sides in 2 tablespoons oil.

Add all other ingredients except gingersnaps and simmer until tender * in slow cooker.

Remove meat, then add gingersnaps to thicken gravy, add more gingersnaps as needed and let cook aprox 5-8 minutes more.

Use hand blender to remove any lumps in gravy. enjoy!

*Instant Pot 20 minutes per pound.