The chili powder adds a subtle touch of *heat*. I also use whole baby carrots cuz I'm lazy. I prefer the dark red kidney beans because they really are *pretty* and colorful in this dish. Cook and stir about 5 minutes or until mixture thickens and bubbles. Simmer for 20 minutes or until vegetables are tender. Add the cubed sauerbraten and gravy, stirring to combine. Cook for 2 - 3 hours until potatoes are tender and flavors are melded. Reduce heat to a low simmer and cover, checking occasionally. Add water, beans, chili powder and worcestershire sauce. Add the beef stock/broth and potato, stirring to combine and bring to a steady simmer. Remove vegetables from the pan and set aside.Īdd sausage to pan, cook over medium heat until lightly browned. In a large saucepan cook carrots, celery and onion in oil over medium heat, about 5 minutes or until onion is nearly tender. of lowfat Eckridge smoked sausage)ġ/2 of a 15 oz can kidney beans, rinsed & drained (*I use 15oz dark red)ġ 14oz can stewed tomatoes with juice ( *I used plain diced)Ħ gingersnap cookies, crushed (about 1/3 cup) cooked smoked sausage, halved lengthwise and cut into 1' pieces (*I use 12 oz. My mom says this is very much like a German dish (Sauerbraten) she had growing up.ģ carrots, cut into 3/4' pieces ( *can use baby carrots)ģ medium celery stalks, cut into 1/2' piecesĨ oz. You have the sweetness of the celery & carrots, the smokey sausage and subtle heat from the chili powder. You might enjoy this, as an alternative someday. Add the fennel, thyme, and cayenne and saute for 1 minute over medium heat until fragrant. Stir 1/3 cup crushed gingersnaps and 1 teas. In a large saucepan over medium heat, melt the butter, then saute onion for 3 minutes until tender. Place meat on warm platter keep warm while preparing Gingersnap Gravy. Add meat cover and simmer 30 minutes or until tender, turning meat once. Cook over low heat, stirring until mixture is smooth and bubbly. Measure drippings and add water to measure 2 1/2 cups liquid. Cover tightly simmer on top of range or in 325o oven 3 hours. Add onion, bay leaves, pickling spice and pepper. With sharp fork, pierce surface of meat marniate 15 minutes, turning occasionally. Place meat in deep skillet or dutch oven. Serve gravy with roast.ġ package (4/5 ounce) instant meat marinade Press vegetables through colander with back of a spoon. Pour mixture through a colander into a bowl.

Stir gingersnaps into reserved drippings in Dutch oven simmer, stirring constantly, 2 minutes.

Remove roast, reserving drippings in pan slice and keep warm. Brine: cup water cup red wine vinegar cup dry white wine 1 onion diced 1 rib celery diced 1 carrot diced 4 Tbsp pickling spice (get. Cover, reduce heat, and simmer 2 1/2 hours.ĭiscard spice bag and bay leaves. Return roast to pan bring mixture to a boil. Stir in the gravy, vinegar, water, cookie crumbs, and brown sugar and bring to a boil. Whisk flour and sugar into reserved drippings, and cook over medium-high heat, whisking constantly, 2 minutes or until browned. What to Do In a large skillet, melt the butter over medium-high heat. Remove roast, reserving drippings in pan.

Remove roast from marinade, reserving marinade.īrown roast in hot oil in a Dutch oven. Cover or seal, and chill 8 hours, turning occasionally. Combine spice bag, onion, and next 7 ingredients in a shallow dish or large heavy-duty zip-top plastic bag add roast.

Quick sauerbraten gravy