Whisk or stir until gingersnaps form a smooth gravy. Add the meat and marinate in a cool place overnight. Stir in the Sour Cream and salt then simmer for another five minutes to mix well. Combine vinegar, water, lemon juice, salt, sugar, onion, and spice bag in the crock pot. Simmer for another 2+ hours until the meat is tender.
#Crockpot sauerbraten free#
(If using a Crock Pot move the meat and scrapings to the Crock Pot and add the leftover Marinade.) Now add all of the liquid in which the Beef soaked, stirring until bottom and sides of pot are free of Flour and Fat. Sprinkle Flour over the meat and brown again, scraping the bottom and sides of the pan to prevent scorching. Heat Butter in a Skillet and brown meat on all sides. Lift out the meat and drain discard 3 of the Bay Leaves and 1/2 of the Pepper Corns. Allow this to cool then cover tightly and place in the fridge for at least 48 hours, turning the meat occasionally. Heat the rest of the Marinade ingredients to a boil then pour over the meat and onions. Place the Beef and sliced Onion in an Enamel or Glass Dish. It's like a Pot Roast with a twist.ġ 1/2 pounds boneless Beef Chuck or Rump. To view and vote for your favorite finalist recipe, visit: Voting ends 11/18/13. Recipe submitted by Noreens Kitchen, one our 10 Crock-Pot Slow Cookin Recipe Contest finalists. I always get mine at our local Walmart Supercenter.A traditional German Dish. Sauerbraten Style Savory Pot Roast Cook up this slow-cooked pot roast prepared in the style of traditional German Sauerbraten.
It would probably be the easiest to find in the US. A good one is Sweet and Sour and the brand that comes to mind is "Aunt Nellie's". Red cabbage makes another good accompaniment.Provide melted, browned butter and bread crumbs for the dumplings.Pour over the meat and serve with the dumplings and applesauce.Strain reserved marinade through a sieve into a bowl, reserving 1. Place roast in a 5-quart electric slow cooker. Stir crushed gingersnaps or starch into the pot juices and cook until thickened. Remove roast from marinade, reserving marinade.Remove the meat to a warm serving platter.When the dumplings are cooked, they will rise to the top.Gently drop in a few dumplings, being careful not to overcrowd them.If it does not hold together, add more flour to the mixture. To make sure your mixture has the right consistency, cook a single dumpling first.Bring lightly salted water to just under boiling point.Form the mixture into little balls and chill in the refrigerator for about an hour before cooking.Cover and continue to simmer until meat is tender, about 1 hour longer.Stir roux into liquid in the pot and add raisins (optional).Blend in sugar and brown to a nice dark color.
Melt remaining 5 tablespoons of butter in a pan and stir in flour to form a roux.Cover with reserved marinade and bring to boil, then lower heat and simmer for about 3 hours.
#Crockpot sauerbraten plus#
Sauté meat in bacon drippings plus 1 tablespoon butter until seared on all sides.On fifth day remove meat from refrigerator and drain, reserving marinade.Leave them in their jackets and let stand for a few hours to overnight. Boil the potatoes for the dumplings on the night of the 4 day.Cover and marinate in refrigerator for 4 days.Combine onions, carrot, celery, cloves, peppercorns, vinegar and bay leaves and pour over meat.Place in earthenware, glass or enamel bowl.Wipe steak with damp cloth season with salt and pepper.
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