Sauerbraten with Gingersnap Sauce

from The New McCall's Cook Book, page 292
Sauerbraten with Gingersnap Sauce
Sauerbraten with Gingersnap Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1/2

    cup crushed gingersnaps

  • 1

    Tbsp sugar

  • 1/3

    cup salad oil

  • 4

    Tbsp unsifted all-purpose flour

  • 4

    lb. rump roast or boned chuck pot roast

  • 1-1/2

    tsp pepper

  • 1

    Tbsp salt

  • 4

    whole cloves

  • 2

    whole allspice

  • 1

    stalk celery, chopped

  • 1

    carrot, sliced

  • 2

    onions, sliced

  • 1

    cup Burgundy wine

  • 1

    cup cider vinegar

Directions

1. In large bowl, combine vinegar, Burgundy, onion, carrot, celery, allspice, cloves, salt and pepper. 2. Wipe meat with damp paper towels. Put in marinade; refrigerate, covered, 3 days, turning meat occasionally. 3. Remove meat from the marinade. Reserve marinade. Wipe meat dry with paper towels. Coat with 2 Tbsp flour. 4. In hot oil in Dutch oven, over medium heat, brown meat well on all sides. 5. Pour in marinade; simmer, covered, 2-1/2 to 3 hours, or until meat is tender. 6. Remove meat from Dutch oven. Press liquid and vegetables through coarse sieve; skim off fat. Measure 3-1/2 cups liquid (add water, if necessary). Return liquid to Dutch oven. 7. Mix remaining 2 Tbsp flour with 1/3 cup cold water and the sugar. Stir into liquid; bring to boiling, stirring. Stir in gingersnaps. 8. Return meat to the Dutch oven. Spoon gravy over it; simmer, covered, 20 minutes. 9. Remove meat to heated platter. Pour some of the gravy over it. Serve meat, thinly sliced, with more gravy. Serve with Caraway Noodles and Red Cabbage. Caraway Noodles: Cook 8 oz. medium egg noodles according to pkg directions; drain. Return noodles to pot and add 1/4 cup melted butter or margarine and 1 Tbsp caraway seed. Red Cabbage: 1. Shread 1 medium head red cabbage (about 10 cups). 2. In large skillet, combine: cabbage, 2 Tbs salt, 2 Tbsp butter or margarine, 1/2 cup cider vinegar, 1/2 cup sugar and 1/2 cup cold water. 3. Cook, covered, stirring occasionally, over medium heat for 15 minutes. 4. Meanwhile, core 2 tart red cooking apples, but do not pare; slice thinly; add to cabbage. Cook 10 minutes, or until cabbage is tender but still crisp. 5. Sprinkle 1 Tbsp flour over cabbage mixture; mix gently. Cook, stirring until mixture thickens.

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