Sauerbraten
INGREDIENTS
- Cooking Time: 480-540
- Servings: 6-8
- Preparation Time: 20
- 2 lbs. top round beef steak
- 2 onions, chopped
- 1 cup beef broth
- 1 cup apple cider vinegar
- 2 bay leaves
- 16-oz. pkg. baby carrots
- 2 russet potatoes, peeled and cubed
- 3/4 cup crushed gingersnaps (about 15 cookies)
- 2 Tbsp. brown sugar
- 1 cup sour cream
- 3 Tbsp. flour
DIRECTIONS
- In 4 to 5-quart slow cooker, combine beef, onions, broth, vinegar, bay leaves, carrots, and potatoes. Mix well, then cover crock-pot and cook on low for 8-9 hours. Then remove cover and turn heat to high.
- Remove bay leaves.
- Add gingersnaps and brown sugar to the mixture. Stir well and taste for seasoning (you may want to add more gingersnaps or brown sugar for the perfect sweet/sour balance).
- Then stir together sour cream and flour and add that to the crock-pot, stirring well to combine. Cover and cook for 30 minutes until thickened and heated. Serve with hot cooked egg noodles or spatzele.