br>Pour sauce over sliced sauerbraten, and serve with red cabbage
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Bring vinegar, water, spices, and onion to boil. Allow to cool for a half an hour or more. Place beef in a glass or porcelain container sufficient in size to allow the beef to be adequately covered by the marinade. You can add a little more water and vinegar (1:1 ratio) to cover. Pour marinade over the beef, cover and refrigerate for a minimum of 3 days, turning once a day.
Strain vegetables from solution. Reserve solution. Thoroughly brown beef in hot oil, transfer to roasting pan or crock pot and cook in solution like a pot roast.* ...
Place all ingredients in a glass bowl for about 1 hour.
Turn meat after 30 minutes.
After meat and spices have set for an hour place in a heavy pan and heat for about 45 minutes.
This is a good recipe if meat is a little tough; it will become tender and delicious.
Thicken gravy.
Serve over spatzle or noodles.
This is a crock-pot recipe, but could be adapted for stove top or oven.
For marinade, in large bowl, combine vinegar, water, wine, 3 of the sliced onions, brown sugar, bay leaves, 2 teaspoons cloves, 2 teaspoons salt, 1 teaspoon mustard seed and 1/2 teaspoon peppercorns.
Wrap 2 bay leaves, 2 whole cloves, 1 teaspoon mixed pickling spices in cheesecloth.
Add to sauerbraten.
Cook 8 to 10 hours on low.
Last hour on high.
Add 3 tablespoons flour and 1/2 cup cold water.
r four days before serving Sauerbraten, select roast. Rinse meat and
or 10 minutes.
Serve Sauerbraten with the gingersnap gravy, red
Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
Cook on Low for 7 to 9 hours.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.
cups.
FOR THE SAUERBRATEN: Two to four days before
raise in the oven, turning sauerbraten every 30 minutes or so
Put the meat into the marinade for 3 or 4 days before cooking. Turn meat over each day so pieces are evenly saturated.
Cook on top of stove, covered, on slow heat for 2 hours in marinade. Remove bay leaves.
Can make dumplings and cook in liquid to go with Sauerbraten.
Add water, if necessary, to cook dumplings.
ntil thickened. Pour this special sauerbraten gravy over meat. Serves 6
emove bay leaf and serve sauerbraten piping hot over noodles.
In large skillet, melt butter over medium-high heat.
Add pork cutlets, half at a time.
Cook until browned and remove.
Add apples; saute 1 minute.
Stir in water and sauerbraten mix. Stirring constantly, bring to boil.
Return pork to skillet. Reduce heat.
Simmer, partially covered, stirring occasionally, 10 minutes or until pork is tender.
Makes 4 to 6 servings.