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Sauerbraten Beef in Gingersnap Gravy Is Awesome Dish.
Prep: 15 mins
Cook: 7 hrs 15 mins
All out: 7 hrs 30 mins
Servings: 6
Yield: 6 servings
INGREDIENTS
- 2 pounds cubed beef stew meat
- 1 cup chopped onion
- 1 cup meat broth
- 1 cup red wine vinegar
- 2 straight leaves
- 3 cups egg noodles
- ¾ cup crushed gingersnap cookies
- 2 tablespoons brown sugar
- 2 tablespoons hacked new parsley
Directions
Step 1
Join cheeseburger stew meat, onion, meat stock, vinegar, and strait leaves in a slow cooker.
Stage 2
Cook on Low for 7 to 9 hours.
Stage 3
Heat a huge pot of tenderly salted water with the end result of bubbling. Cook egg noodles in the foaming water, mixing on occasion until fragile yet firm to the eat, 4 to 5 minutes. Channel.
Stage 4
Take out limits leaves from meat mix; blend in crushed gingersnaps and gritty hued sugar. Cook burger mix on Low until thickened, something like 15 minutes. Serve sauerbraten over egg noodles and upgrade with parsley.
Cook's Notes:
Juice vinegar can be used rather than red wine vinegar, at whatever point needed.
Spaetzle can be used rather than egg noodles, at whatever point needed.
NUTRITION FACTS
Per Serving: 607 calories; protein 43.9g; sugars 31.6g; fat 32.7g; cholesterol 147.5mg; sodium 275.7mg.
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