Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Slow Cooker Sauerbraten Beef And Spaetzle
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- #23017
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 pounds beef stew meat
1 cup chopped onions
1 cup beef broth
1 cup red wine or cider vinegar
2 bay leaves
3 cups uncooked spaetzle or egg noodles
3/4 cup crushed gingersnaps
2 tablespoons brown sugar
2 tablespoons chopped fresh parsley
directions
In 3 1/2 to 4-quart slow cooker, combine beef, onions, broth, vinegar and bay leaves; mix well. Cover; cook on low heat setting for 7 to 9 hours.
About 15 minutes before serving, cook spaetzle as directed on package.
Remove bay leaves from beef mixture. Stir in gingersnaps and brown sugar. Cover; cook on low setting for an additional 15 minutes or until mixture is thickened and bubbly.
Serve beef mixture over spaetzle or egg noodles. Sprinkle with parsley.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
429 calories, 15 grams fat, 34 grams carbohydrates, 37 grams protein per serving.
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