"RacinBob" (racinbob)
10/07/2019 at 08:09 • Filed to: None
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"RacinBob" (racinbob)
10/07/2019 at 08:09 • Filed to: None | 1
| 8 |
Last night was our anniversary of our first date, which was an o ccasion where we went out to dinner during Wisconsin Octoberfest and had a Sauerbraten dinner. So every year we cook Saue rbraten on this date which is a treat.
The meat is marinated in wine and vinegar for 2 days and cooker per the below recipe .
The gingersnap gravy is made my mixing 1- 1/2 cup reserved juice from meat , 1/2 cup water, 2 tablespoons sugar and 3/4 cup of crushed gingersnap cookies and reducing over low heat.
It is the best German food ever!
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Jewish Stig
> RacinBob
10/07/2019 at 08:42 |
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Currywurst is life!
jimz
> RacinBob
10/07/2019 at 09:14 |
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I don’t see red wine in the recipe, how much did you use?
XC99TF00
> RacinBob
10/07/2019 at 09:36 |
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Have to learn to cook Bavarian Schnitzel (with mustard and horseradish under the br eading) before I try this one, but it sound s great!
WilliamsSW
> RacinBob
10/07/2019 at 12:13 |
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Yum! And congrats on the date anniversary!
My stepbrother s’ family used to run 2 German restaurants ( 1 In Chicago, 1 way out NW of the city), so my step mother knows all the recipes - sauerbraten , rouladen, etc. Good stuff!
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RacinBob
> jimz
10/07/2019 at 14:02 |
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Actually it was red wine vinegar. My bad.
This is Janet’s recipe from a ‘60s better homes and gardens. PS I am virtually sure she does not add butter.
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jimz
> RacinBob
10/07/2019 at 14:03 |
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I was just curious because I have seen recipes which call for both wine and red wine vinegar.
SBA Thanks You For All The Fish
> RacinBob
10/09/2019 at 19:17 |
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Oh, that looks great. Used to have a place in a village close to Frankfurt Airport (FRA) I’d go to every business trip just for this.
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RacinBob
> RacinBob
10/09/2019 at 19:20 |
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A tablespoon of butter is used to brown the meat.