Date: 12 Aug 1993 18:05:59 -0700
Someone from Germany posted a sauerbraten recipe which is probably more authentic than this, but ginger snaps in sauerbraten seem to be a real American tradition (according to Fanny Farmer, which is where I got this)! Laura marple@cs.ubc.ca Sauerbraten Serves: 10 4 lb. top or bottom round roast 1 cup dry white wine 1 1/2 teaspoons salt 10 peppercorns, crushed 1 onion, sliced thin 2 bay leaves 2 tablespoons pickling spices 2 cups water 3 tablespoons shortening 1/2 cup gingersnaps, crushed fine 1/2 cup sour cream Two days before you plan to use it, put the beef in a deep glass or pottery bowl. In a saucepan, mix the wine, salt, peppercorns, onion, bay leaves and pickling spices with 2 cups water and bring to a boil. Remove from the heat. When it is cool, pour over the beef. Cover the bowl tightly with foil, and refrigerate for at least two days, turning the meat in the marinade twice a day. Preheat the oven to 350. Melt the shortening in a covered roasting pan or casserole. Remove the meat from the marinade, pat it dry with paper towels, and brown it well on all sides in the hot shortening. Drain off the fat, strain the marinade, and pour it over the meat. Cover and cook in the oven for 2-2 1/2 hours, or until tender. Remove the meat and keep warm on a platter. Put the roasting pan on a burner and add the gingersnap crumbs, stirring until the gravy is smooth and thickened. Stir in the sour cream, letting it get hot, but not allowing it to boil, lest it curdle. Slice the meat, pour the gravy into a sauce bowl, and serve with the sauerbraten.
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