Sauerbraten II Good Recipes
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Sauerbraten II |
"This is an vintage own family recipe I've loved for 40 years. It does wonders for hard meat."
Ingredients :
- 15 gingersnaps
- four 1/2 pounds rump roast
- 7 potatoes, peeled and quartered
- 6 carrots, reduce into 1 inch portions
- 6 stalks celery, reduce into 2 inch portions
- 1 onion, quartered
- 2 cubes beef bouillon
- half teaspoon freshly floor black pepper
Instructions :
Prep : 20M | Cook : 6M | Ready in : 6H20M |
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- Line the lowest of a large Dutch oven or sluggish cooker with the gingersnaps. Place the roast on the cookies and cowl with water. Place the potatoes, carrots, celery and onion on top of the beef, and fall apart the bouillon cubes into the water. Bring to a boil, reduce warmth and simmer three to six hours (or 8 hours on low in a gradual cooker), until meat is smooth.
Notes :
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