Dear SOS: Help! I am looking for a much-loved recipe I seem to have lost. It was an old German sauerbraten recipe which was in the newspaper about 10 years ago. It had a three-or four-day marinade.
Gingersnaps are used to add body and sweetness to the gravy in some versions of this classic German beef dish. Our take on the recipe uses shortbread cookies for a similar effect. Instructions: In a ...
The crazy weather this year requires a comforting dish to wash away the winter blahs. Sauerbraten, a German-style pot roast, is just the thing. The beef is marinated for two days before cooking, which ...
SAUERBRATEN: To go with the German Red Cabbage, here is the sauerbraten recipe that was sent to me in 2007 by a reader in Covington, who said her mother clipped it out of The Times-Picayune long ...
I was browsing around the Reisterstown branch of the Baltimore County Public Library and what did my little eye spy? A novel set in an Amish community! It made me miss my roots of Pennsylvania Dutch ...
Gingersnaps are used to add body and sweetness to the gravy in some versions of this classic German beef dish. Our take on the recipe uses shortbread cookies for a similar effect. Instructions: In a ...
The crazy weather this year requires a comforting dish to wash away the winter blahs. Sauerbraten, a German-style pot roast, is just the thing. The beef is marinated for two days before cooking, which ...
1. To make the marinade: In a medium saucepan, combine all the ingredients and bring to a boil over high heat. Boil for 2 minutes. Remove from the heat and let cool. 2. Place the roast in a large lock ...
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