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Quick Sauerbraten

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“This is an old stand by recipe out of an old Betty Crocker Cookbook dated 1969. The year that I met my DH...yes I was only 15 years old. Been married now for 36 years going on 37. Boy do I feel old, anyway my MIL is German and she loves this recipe. I serve it with my Sweet-Sour Red Cabbage-German and Spaetzle - German.”
READY IN:
3hrs 50mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place meat in deep skillet or Dutch oven.
  2. Mix marinade and vinegar; pour over meat.
  3. With sharp fork, pierce surface of meat; marinate 15 minutes, turning occasionally.
  4. Add onion, bay leaves, pickling spices and pepper.
  5. Cover tightly; simmer on top of range or in 325 degrees oven 3 hours.
  6. Remove meat.
  7. Strain drippings and discard spices.
  8. Measure drippings and add water to measure 2 1/2 cups liquid.
  9. Melt shortening in skillet.
  10. Blend in flour.
  11. Cook over low heat , stirring until mixture is smooth and bubbly.
  12. Remove from heat.
  13. Gradually stir in liquid.
  14. Heat to boiling, stirring constantly.
  15. Boil and stir 1 minute.
  16. Add, meat; cover and simmer 30 minutes or until tender , turning meat once.
  17. Place meat on warm platter; keep warm while preparing Gingersnap Gravy.
  18. Gingersnap Gravy:
  19. Stir 1/3 cup crushed gingersnaps and 1 tsp sugar into gravy in pan.
  20. Heat to boiling, stirring constantly.
  21. Boil and stir 1 minute.
  22. Serve gravy with meat.

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