Sauerbraten with Potato Dumplings

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Sauerbraten with Potato Dumplings

Prep Time 2 hours
Cook Time 3 hours

Ingredients
  

  • 1 4- Lb. Chuck Roast
  • 2 Cups Cider or Wine Vinegar
  • 2 Cups Water
  • 2 Tsp. Salt
  • 1/4 Tsp. Black Pepper
  • 3 Tbsp. Onion Powder
  • 3 Bay Leaves
  • 6 Whole Cloves
  • 2 Tbsp. Celery Flakes
  • 1/4 Tsp. Thyme Leaves
  • 1 Tsp. Mustard Seed
  • 1/2 Cup Sugar
  • 18 Dark Old-Fashion Gingersnaps Crushed
  • 1/4 Cup Seedless Raisins

Instructions
 

  • Combine vinegar, water, salt, pepper, onion powder, bay leaves, cloves, celery flakes, thyme leaves and mustard seed to make marinade.
  • Place meat in this mixture, making sure it is covered with liquid. Cover; let stand at least 2 hours.
  • Add sugar. Simmer over low heat 3 hours or until tender.
  • Remove meat to platter. Keep hot.
  • Strain liquid to remove spices.
  • Return liquid to cooking pan; stir in gingersnap crumbs and raisins; cook, stirring until thick.
  • Serve with potato dumplings.

Notes

Serves 4 to 6