This was one of my Dad’s specialties – we were never disappointed when he made this for his family. An excellent German meal – this was my Dad’s recipe!
He always served it with red cabbage in a jar (see my recipe Weight Watcher’s Red Cabbage Two Ways); potato pancakes from a box (see my recipe Potato Pancakes); and applesauce (see my recipe Grandma’s Applesauce). Oh, and some good pumpernickel bread (I have not posted this recipe yet). I did make a Sourdough Pumpernickel Bread which I posted on Feb. 19th, 2016 which is a great recipe.
- 4 to 5 lb. boneless round roast (I cut it in half)
- 1/4 cup vegetable oil (I used 2 tbsp. to brown a 4 lb. roast)
- 1/2 cup onion, chopped (I used a small onion)
- 1 tsp. salt
- 2 tbsp. mixed pickling spices
- 1 cup red wine vinegar
- 3 cups water
- 1/2 cup brown sugar, firmly packed
- 2 tbsp. flour blended with 2 tbsp. fat or butter
- 12 gingersnap cookies, finely crumbled
Brown meat in oil in a 7-quart saucepan for about 10-15 minutes. Add next six ingredients and simmer 3 to 4 hours on top of the stove or until tender (it took 4 hours for my 4 lb. roast on low heat).
Remove meat and keep warm. Strain liquid and measure 4 cups. Melt butter in a small saucepan and add 2 tbsp. flour; slowly add 1 cup liquid. Once smooth add mixture to 7-quart saucepan. Heat to boiling, stirring constantly. Whisk in crushed gingersnaps and return to boiling, stirring until thickened and smooth. This will take a few minutes to totally blend. Just delicious…
Serves 6 to 8
Recipe by cooking with aunt juju
The meat just falls apart… The gravy is yummy…
See also my Weight Watcher’s Sauerbraten recipe.
You can barely see my Dad’s original typed note with the recipe for his Sauerbraten. If you click on the picture you can read it better. On the top right it says bee2 – this was my second beef receipe I posted long, long, long ago. Now I have a lot more beef recipes than that. Kind of fun – I kept his letter and he did not write often as we lived an hour apart.