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German Sauerbraten With Raisins
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- #88979
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
5 pounds round, rump or rolled pot roast cut of beef
1 tablespoon salt
1/4 teaspoon black pepper
1 teaspoon pickling spice
1 medium onion, sliced
1 1/2 cup vinegar
1 cup cold water
1/2 tablespoon butter or margarine
8 gingersnaps, crumbled
1 tablespoon molasses
1 teaspoon sugar
1 cup hot water
1/2 cup seedless raisins
directions
Rub roast well with 1/2 of the salt, pepper and pickling spices and place in crock-pot or roasting pan with onion, vinegar and cold water. Follow directions for crock-pot cooking or roast, covered, in moderate oven at 350 degrees allowing 1/2-hour per pound. Baste frequently.
When meat is tender, remove to plate, cool and then slice.
Mix together the butter, gingersnaps, molasses, sugar and remaining seasonings in a pan. Stir in hot water and raisins and cook 5 minutes, stirring until thickened. Add 1/2- to 3/4-cup vinegar liquor from roast into gravy and stir until smooth. Serve with gravy.
added by
cutebaby
nutrition data
Nutritional data has not been calculated yet.
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