Name: Rob’s Skillet Sauerbraten
Ingredients: 2 lbs ground beef; 2 tsp each - salt, pepper and ground cloves; ¾ cup apple cider vinegar; 1 carrot, sliced; 1 onion, sliced; 1 celery stalk, sliced; 1 bay leaf; ¾ cup water; 3 tbsp brown sugar; 3 ginger snaps; ½ cup hot water

image from Wikipedia - Photographed in the Fährhaus Caputh

Dad used to make this when we were little. From the photos I see online, it should be served with sweet & sour red cabbage and Knodel (german bread dumplings) or boiled potatoes. So I'll have to figure out how to make those as well!

Yields1 Serving

2 lbs ground beef

2 tsp each - salt, pepper and ground cloves

¾ cup apple cider vinegar

1 carrot, sliced

1 onion, sliced

1 celery stalk, sliced

1 bay leaf

¾ cup water

3 tbsp brown sugar

3 ginger snaps

½ cup hot water

Mix beef lightly with salt & pepper, cloves and 1/4 cup vinegar. Shape into large patty in centre of frying pan. Place carrot, celery and bay leaf around it.

Mix brown sugar, water and remaining vinegar, pour over meat and cover. Simmer one hour, basting often. Transfer on to a platter.

Soften ginger snaps in 1/2 cup water. Stir into pan drippings and heat only until thickened. Pour over platter.

Categoryinternational, main dishes, meat & fish

Ingredients