Bad Burgher, keine Spätzel!

The scent of Sauerbraten fills the house. After a two-day marinade, turning it twice a day, we slung it into the crock-pot for an eight-hour low-roast tour.

IMGP1846_x1000 The final to-do list includes:

Turn slow cooker off.

Transfer roast to a cutting board and cover with aluminum foil.

Strain cooking liquid into a large bowl and return vegetables to slow cooker to rest.

Making the ginger-snap gravy, I guess it’s a German thing – and we don’t have the Spätzel noodle-mix either.

SAUCE: Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.

Slice roast and serve with vegetables and gravy, red cabbage, and (the missing) spaetzle (sic) noodles.

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About NotClauswitz

The semi-sprawling adventures of a culturally hegemonic former flat-lander and anti-idiotarian individualist, fleeing the toxic cultural smug emitted by self-satisfied lotus-eating low-land Tesla-driving floppy-hat wearing lizadroid-Leftbat Califorganic eco-tofuistas ~

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