a little of each

A family's cookbook

Sauerbraten April 8, 2013

Filed under: Main Dishes — alittlemoreofeach @ 8:18 pm
Tags: , ,


Serve with spaetzle, egg noodles or mashed root vegetables.



3 Tbl pickling spice

2 onions, sliced

1 carrot, sliced

1 cup water

1 cup dry red wine

1 cup Burgundy

1 Tbl salt

½ tsp pepper

2 bay leaves

4 lbs sirloin tip roast

3 Tbl vegetable oil

¼ cup all-purpose flour

1 Tbl sugar

¾ cup gingersnaps, crushed



Tie pickling spices in a cheesecloth bag. Combine spice bag and next eight ingredients (onion through bay leaf) in a shallow dish or a large heavy-duty plastic bag; add roast. Cover or seal and chill for eight hours, turning occasionally. Remove roast from marinade, reserving marinade. Brown roast in hot oil in a Dutch oven. Remove roast, reserving drippings in pan. Whisk flour and sugar into reserved drippings and cook over medium-high heat, whisking occasionally for two minutes or until browned. Gradually stir in reserved marinade. Return roast to pan; bring mixture to a boil. Cover, reduce heat and simmer 2 ½ hours. Discard spice bag and bay leaves. Remove roast, reserving drippings in pan, slice and keep warm. Stir gingersnaps into reserved drippings in Dutch oven; simmer, stirring constantly for two minutes. Pour mixture through a colander into a bowl. Press the vegetables through colander with back of a spoon. Serve gravy with roast.


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