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!