Mix corn flour and water to make paste for gravy. 2 pounds beef stew meat 1 large onion, chopped 1 cup low-sodium beef broth 1 cup red wine vinegar or cider vinegar 2 bay leaves cup crushed gingersnap. Remove meat from the marinade and place in pre-heated oven at 180☌ with a small amount of water to prevent burning and sticking.ĭook until done to your liking. Marinating should be allowed to take place over 4-7 days. Place in cupboard to marinate, turning every day to allow all of the meat to become infused with spices. packed brown sugar 1 egg 1/4 c crushed gingersnap cookies 1 tsp. Wash and dry beef, place in large cook pot or bowl chop onion and place all other ingredients in bowl to marinate (except for the sour cream and corn flour). This is for the pure German Sauerbraten from Koln, uninfluenced and had not changed for thousands of years. We do not ever use ginger snaps and anything else you may find that sounds American, so the ones I've found are not anywhere near traditional German food. Slice sauerbraten and return to crockpot. Bake in a hot oven (400°) for 15 minutes, or until browned. Steps: Combine beef, breadcrumbs, water, onions, egg, 1 1/2 teaspoon of the salt, and pepper in a large bowl mix lightly.
Simmer on high uncovered for 20 minutes, until thickened. 2 tablespoons chopped fresh dill or 2 teaspoons dill weed. Remove beef and add gingersnaps to sauce. Cover crock pot with lid and cook on low for 7-8 hours, or on high for 4-5 hours. 2 tablespoons vegetable oil 10 gingersnap cookies, crushed kosher salt. Being German and never finding a traditional recipe online (no matter how many I have looked at), I asked my Oma for hers. Sear beef on both sides in oil over medium high heat. And the time it takes to make Grandmas Sauerbraten is worth every minute.
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