Quick Sauerbraten
A vintage recipe from Parade Magazine for Quick Sauerbraten made with a pot roast, vegetable oil, chopped onion, salt, pickling spices, red wine vinegar, water, brown sugar, and ginger snaps.
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Ingredients
- 1 4 to 5 pound pot roast chuck, round, or rump
- 1/4 cup vegetable oil
- 1/2 cup chopped onion
- 2 teaspoons salt
- 2 tablespoons mixed pickling spices
- 1 cup red wine vinegar
- 3 cups water
- 1/2 cup firmly packed brown sugar
- 12 gingersnaps crumbled
Method
- Brown pot roast slowly on all sides in oil in a heavy kettle or Dutch oven.
- Pour off excess oil. Add next 6 ingredients.
- Simmer 3 to 4 hours, or until tender.
- Remove meat; keep warm.
- Strain liquid left in kettle; measure 4 cups.
- Add gingersnaps. Cook and stir until smooth and slightly thickened. (If a thicker gravy is desired, stir in 3 tablespoons of flour blended with 1/3 cup cold water.)
- Cook, stirring often, 5 minutes
Kitchen Helper 2
Dutch Oven
Large Dutch Oven
Medium Sauce Pan
Notes
This recipe came from Parade Magazine.