Slow Cooker Sauerbraten Beef in Gingersnap Gravy
You don't have to wait for days to enjoy this Slow Cooker Sauerbraten Beef in Gingersnap Gravy. This mouth-watering old-world dish is tender and absolutely delicious served over spaetzle or noodles!
Servings: 6 servings
Equipment
Ingredients
For the Sauerbraten Beef
- 2 pounds beef stew meat
- 1 large onion chopped
- 1 cup low-sodium beef broth
- 1 cup red wine vinegar or cider vinegar
- 2 bay leaves
- ¾ cup crushed gingersnap cookies about 15 cookies
- 2 tablespoons brown sugar
For serving
- cooked spaetzle or egg noodles
- fresh chopped parsley if desired
Instructions
- In a slow cooker, combine the beef, onions, broth, vinegar, and bay leaves. Mix well. Cover and cook on LOW setting for 8-10 hours (HIGH 4-5 hours) or until the meat is cooked through and very tender.
- Remove the bay leaves from the beef mixture. Stir in the crushed gingersnaps and brown sugar. Cover and continue to cook on LOW setting for an additional 15 minutes or until the mixture is bubbly and thickened.
- Serve beef mixture over cooked spaetzle or egg noodles. Sprinkle with parsley if desired.
Notes
- Serve over your favorite noodles and try a side of peas or green beans.
Nutrition
Calories: 306kcal | Carbohydrates: 17g | Protein: 35g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 242mg | Potassium: 702mg | Fiber: 1g | Sugar: 8g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 4mg
