The Virtual Cookie Exchange and Christmas Blog Hop has become one of my favorite traditions! It grows every year with amazing recipes, quilts, gifts, and traditions.
3 TO 4 POUND BONELESS BEEF TOP OR BOTTOM ROUND
2 TABLESPOONS OIL
LARGE SLICED ONION
1 1/3 CUPS H2O
1-8OZ CAN TOMATO SAUCE
3 TEASPOONS INSTANT BEEF BOUILLON
½ TEASPOON WT PEPPER
1 ½ TEASPOONS GROUND ALLSPICE
2 BAY LEAVES
12 OR MORE GINGERSNAPS, CRUSHED
2/3 CUP RED WINE VINEGAR
Brown meat on all sides in 2 tablespoons oil. Add all other ingredients except gingersnaps and simmer until tender in slow cooker. Then add gingersnaps to thicken gravy and let cook approximately 20 minutes more. Enjoy!
"Sauerbraten is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse."
Manual
high 42 minutes. Natural release (not warm!). I love "Alexa"
for my timer!
Remove
meat. Add crushed ginger snaps to thicken. If you thicken too much add
some water to thin gravy.
Slice meat. Return to pot. Bring to simmer for 5 minutes. Then serve.
Note for
best even slices make day or more in advance and do not return meat to pot.
The meat slices easier if wrapped and put in fridge until cooled down; then
slice. Cover meat with gravy and keep in fridge or freeze. To reheat use stove
or low oven. I always serve with potato dumplings, my four sisters with
wide egg noodles.
Ready to check out the rest of the virtual awesomeness!
December
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Doreen – Just Let Me Quilt Guest
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I love hearing about other people's family traditions! Sauerbraten sounds very yummy. I have family in Germany but have never had it before... thanks for sharing! xx
ReplyDeleteThat recipe sounds delicious. I will have to try it sometime and experience my German roots. I love that family tradition with the presents.
ReplyDeleteThats an interesting recipe Doreen, with the added gingersnaps. Thank you and have a Merry Christmas.
ReplyDeleteWhat an interesting recipe. I am intrigued by those ginger snap cookies at the end. Thank you for sharing your German tradition.
ReplyDeleteThe Sauerbraten sounds delicious! The allspice and gingersnaps would add an interesting flavor. Thanks for sharing your recipe, Doreen!
ReplyDeleteI"m of german descent and have never had sauerbraten with gingersnaps, sounds good!
ReplyDeleteIt's been fun sharing my blog with you, Doreen! I'm glad you joined in the fun.
ReplyDeleteHappy Virtual Christmas Cookie Exchange, Doreen! Thank you for the yummy looking recipe. I have never made this type of roast, as I thought it was more complicated. Your method looks easy. I shall have to try this soon. May you and yours have a safe and happy holiday season, Thank you, Carol, for hosting ... <3 Pat
ReplyDeleteI have never heard of Sauerbraten with gingersnaps, that's an interesting spin. My dad had a favourite dish for Christmas that was an old recipe from Silesia that his mother used to make. It also had gingersnaps in the sauce (and dark ale). My siblings and I hated it LOL Maybe it's time to give it another try decades later.
ReplyDeleteOh my goodness, it's been years since I had a good German meal. I almost forgot about how much I have missed it too. This is one I am definitely making. Gingerbread cookies in the gravy. My interest is peaked for sure. Thank you for bringing a bit of my childhood back also.
ReplyDeleteWonderful recipe! Thanks for sharing....
ReplyDeleteThanks for the recipe Doreen, and especially directions for the instant pot!
ReplyDeleteHappy Christmas Doreen! This dish sounds delicious; thank you for sharing with us today.
ReplyDeleteHi,
ReplyDeleteMy post is live. What an awesome idea...thanks for hosting.
Have a great day!
Thank you to Doreen for sharing the fun story of how Santa came and her recipe for Saurbraten. We often had it when I was a child living in Europe! Such fun memories 😄
ReplyDeleteIt is interesting reading about the different foods that each country enjoys.
ReplyDeleteWhat a wonderful memory of Christmas. The sauerbraten recipe looks wonderfully tasty. Thanks for sharing it with us.
ReplyDeleteYour recipe sounds delicious! Thanks for sharing it and your Christmas memories!
ReplyDeleteThis sounds so yummy! Perfect meal for a cold winter's night! Thank you for sharing.
ReplyDeleteHi, Doreen (and Carol)! My grandmother was German and while she had passed before my birth, her recipes remained. I grew up having Sauerbraten with potato dumplings (I even learned to make them from scratch eons ago). Thank you so much for sharing the recipe and the tips. I am certain this is the same recipe my grandmother used or very similar - especially the gingersnap cookies! {{Hugs}} and Merry Christmas to you and your family. ~smile~ Roseanne
ReplyDeleteSauerbraten is definitely not something I've ever made though I'm eaten it at our local Amish (Amana, Iowa) restrauants. Sounds like a great recipe. Thanks, Carol.
ReplyDeleteSorry, Doreen and Carol. I just commented and after clicking 'publish' I realized, Doreen, that you were a guest blogger. My comment before should have been meant for you. Thanks, Doreen.
ReplyDeleteI love your memories of Christmas and I'll be trying your recipe. Have a very Happy Christmas
ReplyDeleteThis sounds so delicious! I think we might just have to give it a try...thank you.
ReplyDeleteI've never heard of Santa ringing the doorbell! How fun!
ReplyDelete