Hi again, all! I know I already posted this, but I am submitting it for Presto Pasta Night #101, so you all get to see it again! Check out the Roundup on Friday over at Noob Cook.
When I lived in Iowa, I really enjoyed going to the Amana Colonies and eating at their wonderful restaurants, mainly the Ronneburg, who has the most wonderful Sauerbraten. Traditional Sauerbraten is marinated for days in a mixture of dozens of different ingredients, for which I have absolutely no time. I ran across a recipe similar to this one years ago and have adjusted it to my tastes. Its not the real thing, but it does pretty well at satisfying the craving for hearty, German, comfort food. It is more or less the German equivalent of Barbeque. Except over noodles. Or Spaetzle. And oh-so-good. Tangy and just a little sweet. Tender roast and thick gravy, and the thick egg noodles to soak it all up with.
Crock Pot Sauerbraten
3# beef sirloin tip roast
2 cups (or 1 can) beef broth or stock
1 onion, thinly sliced
1/3 cup cider vinegar
1/3 cup brown sugar
Salt and pepper
12 gingersnap cookies, pulverized (this is the thickener for your gravy)
Layer the onions on the bottom of the crock pot.
Salt and pepper the roast thoroughly and place on top of the onions.
Add the beef stock, cider vinegar, and sprinkle brown sugar over the top.
Cook on low for 8-10 hours.
Remove the beef and onions from the crock pot and pour the cooking liquids into a saucepan. Bring to a boil and mix in the crushed gingersnap cookies. Bring back to a boil until nicely thickened. Serve chunks of the roast over cooked egg noodles and pour gravy over the top, or serve on the side.