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Quick Sauerbraten
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Ingredients: 2 pounds of meat cut into 1 inch cubes Slurry: |
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Directions: 1. In large Dutch oven, heat a little oil. Brown meat on all sides in 2 T hot oil (shortening in those days)When thoroughly browned add the rest of the ingredients except the slurry.
3. Mix about 2 T of flour in 1/2 cup of water, add to meat stirring until gravy is smooth. If more liquid is needed, fill cup to 1/2 mark with water and add enough vinegar to bring it to the 2/3 mark and add another 1/2 tsp of sugar (not needed if you start with the 2 T as I do) Good with egg noodles and croutons, too (states my Not card the recipe was on).
Mom's Noodles 1. Use a package of wide noodles. Cook according to package directions. Drain thoroughly. 2. Make croutons using at least two or three slices of bread, which you have cut into cubes. 3. In large frying pan, place a goodly amount of butter, at least 1/2 stick, and add a little olive oil to help keep butter from burning. Add more butter if needed. 4. Stir in bread cubes and brown on all sides. Remove and set aside. 5. Peel and slice onions 2 or more depending on taste. 6. Add more butter and a little oil to pan and then stir in onions and sauté until soft, then stir in noodles. 7. OK to brown a little at this point. Serve piping hot and pour sauerbraten and gravy over the noodles. (My husband wants his separated, the kids and I love the meat and gravy on the noodles.) Enjoy. |
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All the spices needed in one packet for making the traditional pot roast of Germany, Sauerbraten! Instructions are written in English on the back of this packet. You add the pot roast, butter, onions, carrots, vinegar, salt, water, and pumpernickel (some flour may be needed). |
German baby dumplings with butter and bread crumb topping.
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Last updated July 12, 2018