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.

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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