Name: SAUERBRATEN
Cuisine: German
Ingredients: SAUERBRATEN; > > 1- 5-6lb beef bottom round; > > 1 qt cider vinegar; > > 3 qt water; > > 1 bottle pickling spices ( you need to pick out most of the red pepper flakes); > > 2 cooking onions; > > 1 bottle catsup; > > 2 tbl garlic; > > 2 tbl grave magic; > > 1 bag gingersnaps; > > about a cup of sugar, or to your liking.

Add a photo

click to rate

1 vote | 902 views

0 reviews | 0 comments

I hope you like this. this is my grand mothers recipe. She Owen German restaurants all over central NY

German

Ingredients

SAUERBRATEN
> > 1- 5-6lb beef bottom round
> > 1 qt cider vinegar
> > 3 qt water
> > 1 bottle pickling spices ( you need to pick out most of the red pepper flakes)
> > 2 cooking onions
> > 1 bottle catsup
> > 2 tbl garlic
> > 2 tbl grave magic
> > 1 bag gingersnaps
> > about a cup of sugar, or to your liking.

Directions

1 stick butter In a large kettle, or bowl, place beef, vinegar, water,garlic, pickling spices, and onions with skin on. soak beef for three days. after soaking, transfer to stove and simmer till beef is tender 2-3 hours and rinse off pickling spices, set meat aside Remove from stove, and strain to remove all pickling spice, skin onions, and remove about a quart of strained broth. Return broth to stove and bring to a low boil. In a blender add onions, half the gingersnaps, and about half broth, blend well. When blended add to broth to thicken, if not thick enough add more broth and gingersnaps to blender and use to thicken more. At this time add catsup, and grave master ( one tbl at a time to color), next add sugar to your taste. Cook one lb noodles, drain and rinse, Melt butter in large pan, and noodles and brown. Slice beef, to about 1/4 inch thick, set on deep platter, and cover with a little grave. Serve, eat, and enjoy Hope you like this as all my friends Michael