Wednesday, June 13, 2012

Gaga's Sauerbraten & Potato Dumplings

 Growing up, this was always one of my favorite meals. My grandmother would make this for holiday dinners or when the whole family got together. I loved mixing my dumplings with the meat and pouring gravy over top. Also, the leftovers were always amazing! This dish makes me think of her and all the times we had together. Please enjoy and if you make it, let me know how you like it!
4-5 lb beef (Chuck-Bottom Round)
2 cups water
2 cups vinegar
1 T salt
1/2 tsp pepper
1 T sugar
2 medium onions, sliced
1 lemon
2 T pickling spices
2 Bay leaves
15 gingersnaps (broken in to small pieces)

Place meat in a large bowl. Heat vinegar and water. Dissolve salt, pepper and sugar in vinegar mixture. Top meat with sliced onions and lemon. Pour vinegar mixture over meat. Add remaining ingredients (except gingersnaps) to vinegar around meat. Cover and refrigerate for 3 or 4 days, turning meat daily. Remove meat and drain well. Strain liquid and save for gravy.

Sprinkle meat with flour and brown in oil in heavy pan. Add 3/4 cup of strained liquid. Cover and cook over low heat until meat is tender, about 3-4 hours. Add more liquid as needed. When tender, remove meat and keep hot. To make gravy add more strained vinegar mixture to juice in the pan to make 3 cups liquid. Bring to a boil and stir to dissolve all brown drippings. Add gingersnaps, simmer and stir gravy until gravy is thickened and smooth.

Potato Dumplings
6 medium potatoes
2 eggs
Croutons - make by cutting bread (3-4 slices) in small cubes; saute in butter

Cook potatoes in jackets. Cool and pare. Put through ricer and sprinkle with salt. Add eggs and croutons. Add flour as needed, so they hold together. Drop in boiling, salted water.

Serves 6-8

Note: You can add raisins to the gravy if you like. Use 1/2-3/4 cups of raisins. Also, Bisquick dumplings can also be substituted for the potato dumplings, just keep them small when you make them.

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