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.
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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Spätzle mit Soße.
Served regularly in MY HOUSE!
We may have to try your recipe.
Ah. That calls out to my German heritage. And to my American taste buds.
Using gingersnaps to thicken the liquid to gravy is genius.
Drooling over here…
Tasty, but it took a long time, and then there was a bunch of pans to clean!
Also the portion size was huge, and most went into the freezer.