![]() Return meat to pot and keep warm until ready to slice and serve. Whisk into meat juices and cook for another hour, or until meat is very well done. Stirring constantly, cook until it is the color of brown wrapping paper. Melt remaining butter in a skillet and add flour and sugar. ![]() Add marinade, bring to a boil, reduce heat and simmer slowly for 3 hours. Heat shortening and 1 tablespoon butter in heavy caserole or saucepan and brown meat on all sides. Cover and refrigerate for 4 days, turning twice a day and shaking up marinade. ![]() Combine salt, pepper, onions, carrot, celery, spices, stock, water, vinegar, and pour over meat. Place meat in a large glass, stainless steel, or earthenware dish large enough to hold all of the ingredients. Sauerbraten 3 pounds beef for pot roast in 1 piece 1 1/2 teaspoons salt 1/2 teaspoon freshly ground pepper 2 onions, sliced 1 carrot, scraped and sliced 1 stalk celery, coarsely chopped 4 cloves 4 peppercorns 1 cup beef broth 1/2 cup water 1 cup red wine vinegar 2 bay leaves 2 tablespoons shortening 6 tablespoons butter 6 tablespoons flour 1 tablespoon sugar 8 to 10 gingersnaps Sauerbraten is a family favorite, so I started with these recipes. In looking at my own buying habits recently, I realized I was going right along with these amounts, and decided to cut down drastically. Most American cookbooks recommend 1/2 to 3/4 pound of boneless meat per person. ![]() It makes a nice story about two cultures and how each approaches the eating of meat. Sliced very, very, thin, you can realize that the roast made possible a tremendous amount of sukiyaki. When he arrived, he found that twenty-five other people had been invited, too. On delivering it in the morning he was told to come back for dinner that evening. He returned their hospitality in the best way he knew, with a standing rib roast of beef just large enough for the family and himself. Heating them slowly in a saucepan will thoroughly heat the meatballs through, while allowing you to see if the sauce needs any additional water as it heats up.A friend from cattle raising country tells a story about making friends with a Japanese family while on leave in Japan during the Korean War. To reheat leftovers, it's best to heat the meatballs and sauce over low-medium heat in a saucepan rather than using a microwave. ![]() If desired, for more flavor and texture, you can add 1/2 cup of raisins to the sauce as well.Īs with most other meatball recipes, these meatballs are not only perfect served as cockail meatballs served with toothpicks (cocktail meatballs are also often referred to as appetizer meatballs), they taste great served over pasta or rice as a main dish! The sauce thickens very nicely, though if it gets a little too thick for pouring, can be thinned out simply by stirring in a little water. Any brand of gingersnap cookies will work well with this recipe, so feel free to choose your favorite brand if you have one. Meatball recipe is gingersnaps, which not only adds unique flavor to the sauce, it makes this meatball recipe a perfect candidate when holiday season comes around and you're tossing around Christmas party ideas! The easy sauce for these meatballs is created on the stovetop in just minutes, and is made with a combination of water, ketchup, apple cider vinegar, brown sugar and seasonings, while some crushed gingersnaps add uniquely delicious flavor as well as act as a thickening agent. ![]()
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