Wednesday Recipes: East Sauerbraten

Two years ago, for our anniversary, my husband and I traveled to Helen, Georgia. If you've never heard of it, Helen is a small town in the mountains that transformed itself into a little German village to attract tourism. It doesn't hurt that a river perfect for tubing runs through it and there are waterfalls and trails for hiking all around. We rented a cabin and loved it!

While there, I purchased a package of spaetzle noodles--just recently used them in this delicious meal!

East Sauerbraten

Ingredients:

2 pounds beef (chuck or round steak) 1-inch thick

1 tablespoon vegetable oil

1 medium onion, sliced

1 cup carrot strips

3/4 cup water

3/4 cup apple cider vinegar

1 teaspoon salt

1/4 teaspoon black pepper

3/4 teaspoon ground ginger

1/8 teaspoon cloves

1/8 teaspoon allspice

3 tablespoons light brown sugar, packed

1 bay leaf

5 gingersnaps, crushed

1 tablespoon flour

1/3 cup cold water

Directions:

1. Trim fat from beef and cut into bite-sized pieces.

2. Brown meat in oil in a Dutch oven.

3. Add onion slices and carrot strips.

4. In a bowl, combine water, vinegar, salt, pepper, ginger, cloves, allspice, and brown sugar; pour over meat and vegetables. Add bay leaf.

5. Bring to a boil, cover, and simmer approximately 2 hours, or until meat is tender. Stir once or twice during this cooking phase.

6. When meat is cooked, remove bay leaf. Stir in crushed gingersnaps.

7. Mix flour with cold water and add to thicken gravy. Simmer uncovered for 10 minutes to make gravy.

8. Serve meat and gravy hot with egg noodles.

Makes 6 servings.

Note: Found in A Collection of Recipes from Grace Episcopal Church, Charleston, South Carolina.